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- 1 1/2 qt. fresh strawberries
- 6 tbsp. lemon juice
- 1 1/2 c. sugar
- 3 c. water
- 2 c. whipping cream
- Sprigs of spearmint for garnish
Combine strawberries, lemon juice, sugar and water.
Heat slowly until it comes to boil. Cook about 8 minutes,
then remove and cool. Blend half the cream and
half the strawberry mixture at low speed. Now
add remaining halves and repeat. Store soup in the
refrigerator in covered container for at least
4 hours. Serve cold and garnish with fresh mint.
Appeared in print on 5.06.09.