Cold Strawberry Soup
From Yankee Magazine Church Suppers and Potluck Dinners Cookbook
Soups, Stews, Chowders Recipes | Fruit Recipes
Yield: 8 to 10 servings
Cool and refreshing -- this soup is a winner during strawberry season.
- 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
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.
Reviews by Readers
More of a desert than a meal – Reviewed by Angie Ortiz
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. – Reviewed by Phyllis De Novellis
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