Thursday, June 24, 2010

Weekend Fare: Strawberry Soup

When I first learned about chilled, fruit soups, I was not inclined to give them a try. It was just too weird. However, my opinion has changed! They can be a delicious addition to brunch, a wonderful appetizer, or even a light dessert. I think this recipe would be perfect served in shooter glasses as an appetizer at a garden party. It's also super easy and great for weekend cooking!

(adapted from Food Network)
Print This Recipe

1 lb. strawberries, cleaned and hulled
3/4 c. half & half or cream
 3/4 c. sour cream or plain yogurt
1/4 c. sugar
4 tsp. lemon juice

Blend the strawberries until pureed. Pour into a bowl and stir in the half & half, sour cream, sugar and lemon juice. Chill until serving. Top with fresh mint or strawberries if desired. Serves 4.