Cold Strawberry Soup
|Strawberries||4 Cup (64 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Strawberry liqueur||1⁄4 Cup (4 tbs)|
|Heavy cream||3 Cup (48 tbs)|
|Apple juice||3 Cup (48 tbs)|
|Fresh lemon juice||1 Teaspoon|
|Honey||1⁄2 Cup (8 tbs)|
Reserve 1 large berry for garnish.
In a large nonreactive bowl, combine the remaining strawberries, the sugar, and liqueur and refrigerate for 2 to 24 hours.
Puree the berries.
Add all the remaining ingredients to the berries.
Mix well, cover, and refrigerate for at least 2 or 3 hours.
Serve the soup very cold in chilled cups.
Cut the reserved berry into paper-thin slices.
Garnish each serving with a slice of strawberry.