Cold Strawberry Soup

Instructions

1. Prepare the strawberries
   Wash, hull, and slice the strawberries. Reserve a few nice slices for garnish and place the rest in a blender or food processor.
2. Blend the base ingredients
   Add the Greek yogurt, orange juice, lemon juice, honey, cinnamon, cardamom (if using), and salt to the blender with the strawberries. Blend until completely smooth, about 1-2 minutes.
3. Add the cream
   With the blender running on low, slowly pour in the heavy cream and continue blending for another 30 seconds until well incorporated.
4. Strain the soup
   For an extra smooth texture, strain the soup through a fine-mesh sieve into a large bowl, pressing gently with a spatula to extract all the liquid.
5. Chill thoroughly
   Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight until thoroughly chilled.
6. Adjust and serve
   Before serving, taste the soup and adjust sweetness if needed by adding more honey. Ladle into chilled bowls, add a dollop of crème fraîche or sour cream, garnish with reserved strawberry slices and fresh mint leaves.