Garnish this creamy milk shake of a soup with chopped strawberries for added appeal.
1 (16-oz.) container fresh strawberries, sliced
2 cups half-and-half
1 1/4 cups sour cream
3/4 cup powdered sugar
2 tablespoons white balsamic vinegar
How to Make It
Process strawberries in a food processor until smooth, stopping to scrape down sides as needed; pour into a large bowl. Whisk in half-and-half and remaining ingredients. Cover and chill at least 2 hours or up to 3 days. Stir just before serving.
Lightened Chilled Strawberry Soup: Substitute 2 cups fat-free half-and-half and 1 1/4 cups light sour cream for regular. Proceed with recipe as directed.