Sunday, January 30, 2011

Chilled Strawberry Soup - National Soup Month

4 cups strawberries (can use frozen)
1 cup sugar
1 cup sour cream (can use vanilla yogurt instead or a combination)
1/2 cup cold water

Puree strawberries in a blender. Add to a saucepan, whisk in sugar and sour cream. Stir in cold water. Stir constantly over low heat until heated through; do not boil. Chill thoroughly, perhaps overnight.

I had the pleasure of eating this at a summer ladies luncheon out of an antique depression glass bowl. Perfect!

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