In The K tchen Strawberry Soup

Pareve / Yields 10 servings

By Naomi Nachman

One of my best friends, Alison Gross, makes this soup every year when we spend Shavuot together; at this point, it’s been more than 15 years. She knows my family always loves her strawberry soup and makes it for us. I asked her if I could have the recipe to share in my book, and she told me it’s originally from her Aunt Marsha in Los Angeles. Last week, when we were at her house for Shavuot, she made sure to serve it to us because she knows how much we love it.

Ingredients

◦ 6 cups water

◦ 5 tablespoons tapioca pearls (I get mine from Stop and Shop or Amazon)

◦ ½ cup sugar

◦ 32 ounces frozen strawberries

◦ 2 (11-ounce) cans mandarin oranges

◦ Juice of ½ lemon

Preparation

1. In a large pot, bring water, sugar, and tapioca to a boil over high heat. Boil for 5 minutes, stirring a couple of times to break up tapioca lumps. Set aside to cool.

2. Blend strawberries in a food processor fitted with the “S” blade or with an immersion blender until smooth. Add to tapioca mixture. Add lemon juice and mandarin segments.

3. Serve chilled.