Strawberry Soup

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Thursday, January 01, 2004

Categories:

Dessert

Yield:

Ingredients:

1 quart fresh strawberries, hulled or 1 1/2 packages frozen strawberries 4 cups buttermilk, divided
3/4 cup sugar
2/3 cup sour cream
3 tablespoons Kirsch

Directions:

Process strawberries, one cup buttermilk and sugar in a food processor. Set aside- Combine remaining three cups buttermilk, sour cream and Kirsch in a large bowl. Pour strawberry mixture into the sour cream mixture. Stir to combine. Cover and chill- Serve chilled and garnish with fresh mint springs.

Nutrition Facts:

Source:

Susan Dunn, owner of Paper Chase 1 & Paper Chase 2