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Cold Strawberry Soup

by

Yield: 8 to 10 servings

Cool and refreshing -- this soup is a winner during strawberry season.

Ingredients:

  • 2 quarts fresh strawberries
  • 1 cup white sugar
  • 2 cups water
  • 1/4 cup fresh lemon juice
  • grated zest of 1 lemon
  • 2 cups Rhine wine

Instructions:

In a food processor or blender, puree the berries. Set aside.

In a small saucepan, combine the sugar and water. Boil for 10 minutes to make a sugar syrup. Cool. Add the berries to the cooled syrup. Stir in the lemon juice and zest. Chill well. Just before serving, stir in the wine.

Updated Thursday, May 23rd, 2002
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2 Responses to Cold Strawberry Soup

  1. Anonymous February 6, 2004 at 3:24 pm #

    More of a desert than a meal

  2. Phyllis De Novellis April 2, 2004 at 4:19 pm #

    This is great as an appetizer – not a meal.
    I substituted White Grape Juice for the wine. I do like the other Cold Strawberry Soup recipe better…
    I served this with Chicken Salad on a croissant with a beverage.

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