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Archived 6/18/2010

From HFM Culinary Arts recipe file: Strawberry Soup

A hit at the Library Media Specialists Awards Luncheon

People often rave about the food from HFM BOCES kitchen. The timing is perfect for this recipe as local fresh strawberries are plentiful.

Strawberry Soup

1 lb. fresh or frozen strawberries (thawed) or 1 lb frozen strawberries with sugar added
1/2 c. sour cream
1/2 c. heavy cream
3/4 c. milk
1/2 c. sugar

* If you are using frozen strawberries with sugar added, omit ½ cup of sugar and only add to desired sweetness.

In a food processor combine all ingredients until well blended together (Should become thick). Chill. Serve in soup cups.

Serves 5

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