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Chilled Strawberry Soup

From The Wednesday Market

<p>Fresh Strawberries!!!</p>
Source: The Green Thumb Harvest recipe book page 36-37 (Entered by Brenda Fayard)
Serves: 4 to 6 servings

1 pint fresh strawberries, washed & hulled
2 cups water
1 tablespoon honey
2 tablespoons maple syrup
1 stick cinnamon
Juice from 1/2 an orange
Dash nutmeg
Dash allspice
2 cups sour cream or yogurt
1/2 cup dry red wine
Mint leaves for garnish

Step by Step Instructions
  1. Put the first 8 ingredients in a saucepan and bring to a boil. Lower the heat and simmer, uncovered, for 10-15 minutes, or until the strawberries are soft. Discard the cinnamon stick and puree the mixture in a food processor or blender.
  2. Chill the puree until serving time. At serving time, stir in the sour cream and wine, beating with a wire whisk to combine the ingredients well. Pour into glass bowls and garnish with a floating mint leaf.
  3. NOTE: Always wash the strawberries before you hull; otherwise they will get soggy.