Soup in the summer seems like a bad combo. But not if it’s a chilled, fruity soup! Last week I made strawberry soup (with field-picked strawberries) using this recipe. The only ingredient I changed was substituting a cinnamon/allspice combo instead of the cardamom, which I didn’t have.
Need I say it hit the spot?
But not all my baking attempts turn out well. I also made Strawberry Calfouti (clah-foo-tee) using this recipe, and although it looked good when it exited the oven, the taste left a lot to be desired.
Has anybody else successfully made a clafouti?