This cold strawberry soup — which is sweet, rich, and irresistible — can be made entirely with fresh strawberries by using 4 parts strawberries to 1 part sugar. Cut up strawberries, add sugar and let sit until juicy. Then proceed with recipe. –The Red Lion Inn, Stockbridge, Massachusetts
By Yankee Magazine
Jul 31 2008
This cold strawberry soup — which is sweet, rich, and irresistible — can be made entirely with fresh strawberries by using 4 parts strawberries to 1 part sugar. Cut up strawberries, add sugar and let sit until juicy. Then proceed with recipe. –The Red Lion Inn, Stockbridge, Massachusetts
3-1/4 pounds frozen strawberries (in syrup) and 1-1/2 pounds fresh, hulled and cut up (reserve some for garnish)
1/2 teaspoon cinnamon
1/2 teaspoon salt
8 ounces frozen orange juice concentrate, undiluted
1/4 cup red Burgundy wine
5 whole cloves (remove after cooking)
4 tablespoons cornstarch
1/2 cup cold water
2-1/2 pounds vanilla ice cream
1 quart light cream
In heavy pot heat strawberries, cinnamon, salt, orange juice concentrate, wine, and cloves. Dissolve cornstarch in cold water and add to pot; cook until thickened. Remove from heat and let sit until cooled. Stir in ice cream and light cream, blending well. Refrigerate 1 hour or until thoroughly chilled. Garnish with fresh diced strawberries.