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Strawberry Soup Recipe
|Water||1 1⁄2 Cup (24 tbs)|
|Dry red wine||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Freshly squeezed lemon juice||1⁄4 Cup (4 tbs)|
|Strawberries||1 Quart, hulled and pureed|
|Heavy cream||1 Cup (16 tbs), whipped|
|Sour cream||1⁄4 Cup (4 tbs)|
|Fresh strawberries||4 , sliced|
Serving size: Complete recipe
Calories 2030 Calories from Fat 909
% Daily Value*
Total Fat 104 g159.5%
Saturated Fat 62.4 g311.9%
Trans Fat 0 g
Cholesterol 358.7 mg
Sodium 169.9 mg7.1%
Total Carbohydrates 219 g72.9%
Dietary Fiber 21.6 g86.4%
Sugars 154.4 g
Protein 14 g27.1%
Vitamin A 80.1% Vitamin C 995.4%
Calcium 43.1% Iron 28.4%
*Based on a 2000 Calorie diet
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.