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Strawberry Champagne Soup

Strawberry Champagne Soup
Servings: 2


  • 10 oz. pkg. frozen strawberries in syrup thawed
  • 2 tbls. cornstarch in 1/2 cup cold water
  • 1 cup low fat sour cream
  • 2 cups half and half
  • 2-4 tbls. strawberry liqueur


  • Boil strawberries, stir in cornstarch mixture. Stir and simmer for three minutes. Transfer to a bowl and cool to room temperature. Whisk in sour cream, 2 cups half and half and liqueur. Chill, covered.

    Serve with a splash of champagne, a dollop of whipped cream and a strawberry.