Strawberry Soup

1. 1

   Process 2 pints strawberries in a food mill, discarding excess pulp and seeds.

2. 2

   Combine the processed strawberries, 1 3/4 cups powdered sugar, and sour cream in a Dutch oven; beat well with a wire whisk. Gradually add wine and water, beating until mixture is well blended.

3. 3

   Cook over low heat, stirring constantly, until thoroughly heated and slightly thickened. (Do not boil.) Remove from heat; cool to room temperature. Cover and chill thoroughly.

4. 4

   Serve soup in chilled dessert bowls. Garnish each serving with a strawberry, and sprinkle with additional powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.