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Strawberry Soup

Servings:
6
Difficulty Level:
Easy
Ingredients:

2 quarts fresh strawberries

Juice from 1 lemon

1 cup granulated sugar

2 tablespoons quick tapioca

1 cup sweet white wine

Preparation Instructions:

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.

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Adapted from The Pepperidge Farm Cook Book by Margaret Rudkin

This unique soup is served cold, typically as a first course.

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