Strawberry Soup

1. 1

   Slice 6 strawberries and reserve.

2. 2

   Puree remaining berries in processor or blender.

3. 3

   Strain into 4-quart saucepan.

4. 4

   Add orange juice.

5. 5

   In small bowl, mix tapioca with 4 tablespoons pureed berry mixture.

6. 6

   Add to saucepan with cinnamon and nutmeg.

7. 7

   Heat, stirring constantly, until comes to a boil. Cook 1 minute at medium heat or until thick. Remove from heat.

8. 8

   Pour into large bowl. Add sugar, lemon peel and juice and buttermilk. Blend well. Fold in sliced berries. Cover and chill at least 8 hours. Serve with lemon garnish. Can be prepared 3 days ahead.

* Per serving · 4 servings · Values may vary.

No additional tips available.