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Pink strawberry soup

Yield: 10 Servings

Ingredients:

• 2 c Water
• 1 c Port wine
• 1/3 c Granulated sugar
• 2 tb Lemon juice
• 1 Stick cinnamon
• 4 c Strawberries pureed
• 1/4 c Sour cream
• 1/4 c Whipping cream

Instructions:

Pinch salt Fresh mint sprigs In saucepan stir together water port sugar lemon juice and cinnamon stick. Bring to boil and boil uncovered over medium-high heat for 10 minutes stirring occasionally. Stir in pureed strawberries; reduce heat and simmer for 5 minutes. Discard cinnamon stick and let mixture cool at room temperature. Whisk in sour cream. Beat together cream and salt until stiff; fold into soup. Cover and chill for 4 hours or overnight. Serve in wine glasses highball glasses or tiny soup bowls. Garnish each serving with sprig of fresh mint. Yield: 10 servings. Typed in MMFormat by cjhartlin@msn.com Source: The Canadian Living Entertaining Cookbook.

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