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.

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