about 2 quarts

How to Make It

Step 1

Process 2 pints strawberries in a food mill, discarding excess pulp and seeds.

Step 2

Combine the processed strawberries, 1 3/4 cups powdered sugar, and sour cream in a Dutch oven; beat well with a wire whisk. Gradually add wine and water, beating until mixture is well blended.

Step 3

Cook over low heat, stirring constantly, until thoroughly heated and slightly thickened. (Do not boil.) Remove from heat; cool to room temperature. Cover and chill thoroughly.

Step 4

Serve soup in chilled dessert bowls. Garnish each serving with a strawberry, and sprinkle with additional powdered sugar.

Oxmoor House Homestyle Recipes

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