2 cup water
1 cup port wine
1/3 cup granulated sugar
2 tbsp lemon juice
1 stick cinnamon
4 cup strawberries, pureed
1/4 cup sour cream
1/4 cup whipping cream
1 pinch salt
1 fresh mint sprigs
In saucepan, stir together water, port, sugar, lemon juice and
cinnamon stick. Bring to boil and boil, uncovered, over medium-high
heat for 10 minutes, stirring occasionally. Stir in pureed
strawberries; reduce heat and simmer for 5 minutes. Discard cinnamon
stick and let mixture cool at room temperature.
Whisk in sour cream. Beat together cream and salt until stiff; fold
into soup. Cover and chill for 4 hours or overnight.
Serve in wine glasses, highball glasses or tiny soup bowls. Garnish
each serving with sprig of fresh mint. Yield: 10 servings. Typed in
MMFormat by [email protected] Source: The Canadian Living
Entertaining Cookbook.
Serves: 10
Recipe Categories: Fruit; Soup
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