Strawberry Soup

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Strawberry Soup

Strawberry Soup
Servings 4


  • 2 pints strawberries washed and hulled
  • 1/4 cup sugar
  • 1 to 2 tablespoons water
  • 1/2 cup red wine mixed with teaspoon cornstarch
  • Whipped cream optional


  • 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.

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