Recipe courtesy of Michele Urvater
Strawberry Soup
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- Level: Easy
- Total: 55 min
- Prep: 45 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 166
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 4 g
- Sugar
- 21 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 4 mg
- Level: Easy
- Total: 55 min
- Prep: 45 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 166
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 4 g
- Sugar
- 21 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 4 mg
Ingredients
Directions
- Reserve 4 of the best strawberries for garnish and roughly chop remaining berries. Set them in a
- nonreactive saucepan, and add sugar and water. Cover and bring to a simmer. When the strawberries begin to release their juices, add the red wine dissolved with cornstarch and simmer for 10 minutes in all.
- Puree the berries through a food mill or processor and chill for dessert. Before serving, taste; add more wine and sugar if necessary. Slice the reserved berries into fan like shapes. Spoon the soup into chilled shallow bowls and top with whipped cream; center strawberry garnish over cream and enjoy.
