Strawberries are at their peak during the month of May. Our signature dish this month takes advantage of the fresh strawberry crops found near Lynchburg, VA. Several local farms have “pick your own” fields, which we have taken advantage of (just picking over 33 pounds!), in order to have fresh strawberries for this soup and to make strawberry jam. Visit with us during May, mention you read this blog post and you’ll be treated to a jar of homemade strawberry jam to enjoy when you get home.
At The Carriage House Inn Bed and Breakfast we serve this soup as our fruit course during breakfast. It would be equally good at lunch or as a dinner appetizer.
Here’s the recipe for our soup: Process 3 cups of sliced fresh strawberries, 1 cup plain Greek yogurt, 1/2 cup Reisling, and 1/3 cup sugar in a blender or food processor until smooth, stopping to scrape down sides as needed. Cover and chill at least 2 hours. Garnish with a drizzle of olive oil, freshly ground pepper and sliced fresh strawberries. No matter what time of day you eat this soup, enjoy!
PS: if you don’t want to “pick your own” strawberries visit the Lynchburg Community Market on either Wednesday or Saturday to buy fresh strawberries from one of the vendors.
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