Cold Strawberry Soup


2 quarts strawberries, hulled
1 cup sugar
1/4 cup fresh lemon juice
grated zest of 1 lemon
2 cups Rhine wine


Purée the strawberries in a blender or food processor and set aside. In a large saucepan over medium heat, bring the sugar and 2 cups of water to a boil and cook for 10 minutes to make sugar syrup. Cool. Add the berries to the syrup. Stir in the lemon juice and zest. Chill in the refrigerator. Just before serving, stir in the wine.


Makes 8 to 10 servings.

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Cold strawberry soup

The recipe in the cookbook and here on line appears to be flawed. No mention of water in the ingredients list and then 2 cups wine stirred in right before serving. 2 cups of wine?

It is our food style to not

The Editors's picture

It is our food style to not mention water in the ingredients list unless it has a temperature requirement (such as ice cold, or boiling).