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Strawberry Soup

by

Yield: Serves 4

Serve in small cups to begin a summer meal, or present as a light dessert following a large meal.

Ingredients:

  • 2 cups fresh strawberries, hulled and sliced
  • Juice of 1 lemon
  • 4 whole cloves
  • 1 sprig marjoram
  • 1 cup water
  • 1/4 cup sugar
  • 1 cup dry red wine
  • 1/2 cup sour cream or yogurt
  • Sliced strawberries, mint leaves, and sour cream

Instructions:

Combine strawberries, lemon juice, cloves, marjoram, and water in saucepan. Simmer 10 minutes. Press through food mill and return to saucepan. Add sugar and wine, stir, bring just to a boil, reduce heat and simmer 5 minutes. Cool and chill. Fold in sour cream or yogurt and serve. Garnish with strawberry slices, fresh mint leaves, and, if desired, extra sour cream.
Updated Friday, September 7th, 2007
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