4 sprigs Rosemary
150 g Plain flour
1 tbsp Caster sugar
75 g Butterat room temperature
100 g Feta
500 g Strawberries
Place 4 bowls in the refrigerator and preheat the oven at 180°C. Put 2 rosemary sprigs on a baking sheet in the oven. We are going to garnish the soup with dried rosemary.
Rub the flour, sugar, butter and feta with your fingers until it becomes a sandy mixture. Sprinkle the mixture onto a baking sheet with baking paper and grill it for 5 minutes in the oven. Remove both plates and allow to cool.
Pick the leaves of the roasted rosemary branches and chop them into fine powder with a blender or grind them in a mortar.
Put the strawberries with the leaves of the 2 remaining rosemary sprigs in the blender and let the machine do its work until they have the consistency of thin, airy cream.
Divide the soup over the chilled bowls, sprinkle the herb mixture on top and garnish with the rosemary powder.