2012 (1)
08 Jun 2011
Chilled Strawberry Soup
Print
9 cups water 4½ cups light red wine 3 cups sugar ¾ cup fresh lemon juice 4 sticks cinnamon 6 quarts strawberries, stemmed and pureed, or frozen, thawed and pureed 3½ cups heavy cream, whipped 1½ cups sour cream Combine water wine, sugar, sugar, lemon juice, and cinnamon sticks in large pot. Boil, uncovered, for 15 minutes, stirring occasionally. Add strawberry puree. Boil, stirring frequently, for 10 minutes. Discard cinnamon sticks. Chill strawberry mixture. Combine whipped cream with sour cream and fold into strawberry mixture. Serve slightly chilled. Yields: 30 servings. Recipe adapted from Colorado Classique POSTED AT 12:00 AM