Recipe: Strawberry Soup

recipelink.com Chat Room Recipe Swap
From: recipelink.com

Subject: LA Cook-in Strawberry Soup
From: C.L. Gifford
Newsgroups: rec.food.cooking
Date: 1999/08/17
Makes 1 1/2 quarts

1.5 cups of water
3/4 cup light bodied red wine*
1/2 cup sugar
2 tbs. fresh lemon juice
1 stick cinnamon
1 qt. strawberries, cleaned, stemmed and pureed

1/2 cup whipping cream**
1/4 cup sour cream

Combine water, wine, sugar, lemon juice and cinnamon in a 3 or 4 qt. saucepan and boil uncovered for 15 minutes, stirring occasionally.

Add strawberry puree and boil, stirring frequently, 10 minutes more. ***

Discard cinnamon stick and cool.

Whip cream and combine with sour cream. Fold into strawberry mixture. ****

Serve at cool room temperature.

Notes:

* I use Cab Sov.

** Use regular whipping cream. I once tried using "heavy" whipping cream and the result was an unpleasant fatty aftertaste.

*** This will boil over very easily. Needs to be watched and stirred frequently.

**** I use an electric hand mixer. I whip the cream until fairly stiff then mix in the sour cream on the lowest speed. I Blend this mixture into the strawberry mixture with the mixer, again on the lowest speed, until it is smooth and the creams are fully mixed in. I find that this works better than folding in. I have also tried mixing the creams in with out beating the whipping cream - it doesn't work.