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Cold Strawberry Soup

Cold Strawberry Soup
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Yield: Serves 12

This sweet, rich, and irresistible soup can be made entirely with fresh strawberries by using 4 parts strawberries to 1 part sugar. Cut up strawberries, add sugar and let sit until juicy. Then proceed with recipe. --The Red Lion Inn, Stockbridge, Massachusetts

Ingredients:

  • 3-1/4 pounds frozen strawberries (in syrup) and 1-1/2 pounds fresh, hulled and cut up (reserve some for garnish)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 8 ounces frozen orange juice concentrate, undiluted
  • 1/4 cup red Burgundy wine
  • 5 whole cloves (remove after cooking)
  • 4 tablespoons cornstarch
  • 1/2 cup cold water
  • 2-1/2 pounds vanilla ice cream
  • 1 quart light cream

Instructions:

In heavy pot heat strawberries, cinnamon, salt, orange juice concentrate, wine, and cloves. Dissolve cornstarch in cold water and add to pot; cook until thickened. Remove from heat and let sit until cooled. Stir in ice cream and light cream, blending well. Refrigerate 1 hour or until thoroughly chilled. Garnish with fresh diced strawberries.
Updated Thursday, July 31st, 2008

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