STRAWBERRY SOUP

1 qt. strawberries, sliced in
half
2 c. water
1 Tbsp. cornstarch
1/2 c. sugar
1 c. white wine
1 c. whipped cream

Bring water, cornstarch and sugar to a boil, then lower
to simmer, then add strawberries until hot and mushy. Cool.
At room temperature, add 1 cup white wine. Seal and refriger-
ate for 4 hours. Serve with a dollop of whip cream. Add more
wine if desired.COLD PEACH SOUP
(Serves 6 to 8)

5 large ripe peaches, peeled
and quartered
1/4 c. sugar
1 c. sour cream
1/4 c. fresh lemon juice
1/4 c. sweet sherry
2 Tbsp. thawed orange juice
concentrate
sliced, peeled peaches

Puree 5 peaches with sugar in blender. Add sour cream,
lemon juice, sherry and orange juice. Blend until smooth.
Transfer to covered dish and refrigerate until well chilled.
Garnish each serving with sliced peaches.