Pink strawberry soup
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 1 | cup | Port wine |
| ⅓ | cup | Granulated sugar |
| 2 | tablespoons | Lemon juice |
| 1 | Stick cinnamon | |
| 4 | cups | Strawberries, pureed |
| ¼ | cup | Sour cream |
| ¼ | cup | Whipping cream |
| Pinch salt | ||
| Fresh mint sprigs | ||
Directions
In saucepan, stir together water, port, sugar, lemon juice and cinnamon stick. Bring to boil and boil, uncovered, over medium-high heat for 10 minutes, stirring occasionally. Stir in pureed strawberries; reduce heat and simmer for 5 minutes. Discard cinnamon stick and let mixture cool at room temperature.
Whisk in sour cream. Beat together cream and salt until stiff; fold into soup. Cover and chill for 4 hours or overnight.
Serve in wine glasses, highball glasses or tiny soup bowls. Garnish each serving with sprig of fresh mint. Yield: 10 servings. Typed in MMFormat by cjhartlin@... Source: The Canadian Living Entertaining Cookbook.