Recipe courtesy of Jimmy Kennedy,
Marialisa Calta,
and
Maya Kennedy
Strawberry Soup
- Yield: 4 servings
Ingredients
3 cups fresh strawberries, hulled and rinsed, or frozen strawberries (see Note)
1/2 cup sugar
1/2 cup sour cream
1 1/2 cups ice water
1/2 cup chilled white wine
Directions
- Put all the ingredients in a blender and puree until smooth. Cover and chill very thoroughly before serving.
Cook’s Note
If using frozen strawberries, use only 1 cup water. You will not have to chill the soup if you serve it immediately.
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