2 quarts fresh strawberries
Juice from 1 lemon
1 cup granulated sugar
2 tablespoons quick tapioca
1 cup sweet white wine
Wash the strawberries and remove the stems and caps. Pour into a pot and crush with a potato masher. Add the lemon juice and cover with water.
Add the sugar and tapioca. Bring to a gentle boil and cook for 15 minutes.
Remove the pot from the stove and add the wine. Chill completely in the refrigerator and serve cold.
Adapted from The Pepperidge Farm Cook Book by Margaret Rudkin
This unique soup is served cold, typically as a first course.