It may surprise you to learn that in scandinavian countries, fruit soups are hugely popular, and have been part of the food culture forever. Berries are particularly well-suited for soups with their intense flavor and as they are bursting with flavor and natural sweetness. They're also quick to make, with just minimal time needed for macerating the fruit. This strawberry soup is infused with aromatic szechuan peppercorns, which complements the sweetness of the berries. If you can't find szechuan peppercorns, coarse freshly ground pepper works very well too. Make sure your fruit is fresh as can be (avoid using frozen entirely) and avoid storing in the refrigerator for more than a day or two, as the berries may pick up off-flavors. This recipe is a great way to showcase the flavors of your local farmers market.
