Recipe courtesy of Jimmy Kennedy,
Marialisa Calta,
and
Maya Kennedy
Strawberry Soup
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 249
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 44
- Dietary Fiber
- 5
- Sugar
- 37
- Protein
- 2
- Cholesterol
- 15
- Sodium
- 21
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.