Pink Strawberry Soupappetizers, soups, fruit 2 cup water 1 cup port wine 1/3 cup granulated sugar 2 tablespoon 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 cjhartlin@msn.com Source: The Canadian Living Entertaining Cookbook. |
