Strawberry Soup

From Victorian Sampler Tearoom in Eureka Springs, Ark

15 ounces frozen strawberries, thawed with juice
15 ounces sour cream
1 ounce vanilla extract
3 ounces powdered sugar, measure after sifting
1/2 ounce grenadine syrup
2 ounces half and half

Mix strawberries and sour cream. Beat slowly until well mixed. Add grenadine, vanilla and sugar while mixing until smooth consistency. Add half and half last, mixing only until well blendend. Chill and serve. Shake well before serving. Serves 6. Garnish with fresh strawberry and mint leaf.