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
If using frozen strawberries, use only 1 cup water. You will not have to chill the soup if you serve it immediately.
Recipe courtesy of the RIVER RUN COOKBOOK (HarperCollins, 2001)
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