Strawberry Soup
Swirl strawberries together with cream to make a beautifully hued pink strawberry soup to cool down with.
Servings: 4 servings
Ingredients
- 1 ½ cups water
- ¾ cup White Zifandel or other dry to sweet rose wine
- ½ cup sugar
- 2 tbsp lemon juice
- 1 quart hulled strawberries reserve a few for garnish
- ½ cup heavy whipping cream
- ¼ cup sour cream
Instructions
- Combine water, sugar, and lemon juice in a large saucepan.
- Cook over medium high heat for 10 minutes. Do not let it boil.
- Set a few extra pretty, perfectly cone shaped berries aside for garnish. Puree the rest of the hulled strawberries in a blender until no chunks remain.
- Add the pureed berries to the wine mixture and turn heat down to medium. Stir to combine. Cook for 12 more minutes, stirring occasionally.
- Remove from heat and set aside to cool completely. You can speed it up by putting it in the fridge once the initial heat has settled off of the soup.
- In the meantime, use a paring knife to cut the remaining strawberries into roses using the link in the notes below.
- Once the soup has cooled, add in the whipping cream and sour cream, using a whisk to break up any chunks and blend it in smoothly. Or use an immersion blender for extra smooth results.
- Chill the entire mixture in the fridge until ready to serve, then pour individual servings in bowls and garnish with strawberry roses.