Cold Strawberry Soup

From Best Recipes from New England Inns

Fruit Recipes | Soups, Stews, Chowders Recipes

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

• 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

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.

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