Strawberry Soup


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Serve in small cups to begin a summer meal, or present as a light dessert following a large meal.


2 cups fresh strawberries, hulled and sliced
Juice of 1 lemon
4 whole cloves
1 sprig marjoram
1 cup water
1/4 cup sugar
1 cup dry red wine
1/2 cup sour cream or yogurt
Sliced strawberries, mint leaves, and sour cream


Combine strawberries, lemon juice, cloves, marjoram, and water in saucepan. Simmer 10 minutes. Press through food mill and return to saucepan. Add sugar and wine, stir, bring just to a boil, reduce heat and simmer 5 minutes. Cool and chill. Fold in sour cream or yogurt and serve. Garnish with strawberry slices, fresh mint leaves, and, if desired, extra sour cream.

Cooking & Recipes


Serves 4

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