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The Pink Strawberry Soup
Special thanks to Karlin Medlin
Ingredients
4
1/2 cup Stoneridge Orchards whole dried strawberries
2 cup Water
1 cup Port wine (can also use white wine)
1/3 cup Sugar
2 tb Lemon juice
1 Stick cinnamon
4 cup Fresh Strawberries, pureed
1/4 cup Sour cream
1/4 cup Whipping cream
Pinch of salt
Fresh mint sprigs |
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Copyright
2004 Stoneridge Orchards, All Rights Reserved | visit
www.stoneridgeorchards.com for more recipes
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Preparation
1.In saucepan, stir together water, port/wine, sugar,
lemon juice and the cinnamon stick. Bring to boil and
boil, uncovered, over medium-high heat for 10 minutes,
stirring occasionally.
2. Stir in pureed strawberries; reduce heat and simmer for 5 minutes.
3. Discard cinnamon stick and let mixture cool at room temperature. Whisk in
sour cream.
4. Beat together cream and salt until stiff; fold into soup. Cover and chill
for 4 hours or overnight.
5. Serve in dessert glasses or highball glasses. Garnish each serving with fresh
mint and dried strawberries.
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Copyright
2004 Stoneridge Orchards, All Rights Reserved | visit www.stoneridgeorchards.com
for more recipes
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