Strawberry Soup with Mascarpone



1 pound strawberries
2 tablespoons lemon juice
2 tablespoons sugar
1 cup mascarpone
Fresh mint

Yield: 4 Servings


Wash the strawberries. Gently pat dry, and hull all but 4 (reserve for decoration). Mix the hulled strawberries, lemon juice and sugar, and crush the strawberries slightly with a fork to release some juice. In a separate bowl, beat the mascarpone with a whisk. Pour the strawberry soup into martini glasses, and top with a dollop of mascarpone. Decorate each glass with a strawberry and a sprig of mint.