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Strawberry Swirl Waxworm Soup

Chilled Strawberry Soup with swirls of chocolate syrup, sprinkled with waxworms, sautéed to a crispy perfection in honey, ginger and orange zest.

SOUP

INGREDIENTS

  • 1½ qt. Fresh Strawberries, washed and halved

  • 6 tbsp. lemon juice (1½ fresh lemons)

  • 1½ c. sugar

  • 3 c. water

  • 2 c. whipping cream

  • drizzle of chocolate syrup

DIRECTIONS

Combine all ingredients except the cream. Heat slowly until mixture comes to a boil. Cook about 8 minutes, then remove and cool. Blend half the cream and half the mixture at low speed. Then add the remaining half and repeat. Store soup in the refrigerator in a covered container for at least 4 hours. Serve cold. Portion out servings and drizzle a line of chocolate syrup across the top of the soup. Use a toothpick or fork to swirl chocolate. Add Waxworms (see below) to taste!

SAUTEED WAXWORMS

INGREDIENTS

  • 100-200 washed, frozen waxworms

  • ¼ stick butter or substitute

  • ¼ c. honey

  • ½ tsp. ginger

  • ½ tsp. orange zest

DIRECTIONS

In sauté pan, melt butter on medium heat. Add honey, ginger and orange zest. Increase heat to med-high, stirring continuously. When pan is good and hot, add waxworms. Stir until crispy. Sprinkle on top of Strawberry Swirl Soup to taste.