Return to Content

Cold Strawberry Soup

Cold Strawberry Soup
2 votes, 2.00 avg. rating (53% score)
by
Submit a Recipe Image

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

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%

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.

Leave a Reply

Comments maybe edited for length and clarity.