Recipe: Strawberry Soup

Vermont has lots of small farms that produce terrific strawberries each year, as do many states across the country, and we are always looking for ways to use them. Made in early summer, when strawberries are at their peak, strawberry soup is amazing, but it can also be made in the winter with frozen strawberries with only slightly lesser results. It is only slightly sweet. We serve it cold as a first course, but it also makes an interesting dessert soup, especially served with whipped cream!

Since this recipe is best made with a blender, I like to make it at home and pack it in a thermos or tightly sealed container in a cooler for the beach, boat, picnics, hiking, camping or any outdoor adventure. My family loves it, and yours will, too.

Ingredients:

• 3 cups strawberries, tops removed, or frozen strawberries
• 1/2 cup sugar
• 1/2 cup sour cream
• 1 1/2 cups chilled white wine (for adults) or seltzer water* (for children)

*If using frozen strawberries, use only 1 cup of water.

1. Put all the ingredients in a blender and puree until smooth.
2. Cover and chill very thoroughly before serving.

Yield: about 4 cups

Prep time: 10 minutes

Cook time: 5 minutes