Cold Strawberry Soup


3-1/4 pounds frozen strawberries (in syrup) and 1-1/2 pounds fresh, hulled and cut up (reserve some for garnish)
1/2 teaspoon cinnamon
1/2 teaspoon salt
8 ounces frozen orange juice concentrate, undiluted
1/4 cup red Burgundy wine
5 whole cloves (remove after cooking)
4 tablespoons cornstarch
1/2 cup cold water
2-1/2 pounds vanilla ice cream
1 quart light cream


In heavy pot heat strawberries, cinnamon, salt, orange juice concentrate, wine, and cloves. Dissolve cornstarch in cold water and add to pot; cook until thickened. Remove from heat and let sit until cooled. Stir in ice cream and light cream, blending well. Refrigerate 1 hour or until thoroughly chilled. Garnish with fresh diced strawberries.


Serves 12

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