Strawberry Soup Recipe
Ingredients
| Water | 1 1/2 Cup (16 tbs) | |
| Dry red wine | 1 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Freshly squeezed juice of 2 lemons | ||
| Cinnamon | 1/2 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| 1 quart strawberries, hulled and pureed | ||
| Heavy cream | 1 Cup (16 tbs), Whipped | |
| Sour cream | 1/4 Cup (16 tbs) | |
| Fresh strawberries, sliced | ||
Directions
In a medium saucepan, combine water, wine, sugar, lemon juice, cinnamon, and nutmeg.
Over medium heat, bring mixture, uncovered, to a boil.
Reduce heat; simmer for 1 minutes, stirring occasionally.
Add strawberry puree; simmer 1 minutes, stirring often.
Cool at room temperature, then cover and refrigerate until well chilled.
Just before serving, combine heavy cream and sour cream in a small bowl.
Add to strawberry mixture; blend well.
Garnish with sliced strawberries.
Over medium heat, bring mixture, uncovered, to a boil.
Reduce heat; simmer for 1 minutes, stirring occasionally.
Add strawberry puree; simmer 1 minutes, stirring often.
Cool at room temperature, then cover and refrigerate until well chilled.
Just before serving, combine heavy cream and sour cream in a small bowl.
Add to strawberry mixture; blend well.
Garnish with sliced strawberries.
Chef
