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5 c. sliced fresh strawberries 2 c. half and half 1 1/4 c. sour cream 3/4 c. sifted powdered sugar 1/4 c. balsamic vinegar whipped cream (optional) strawberry slices (optional) fresh mint sprigs (optional) Place strawberries in container of an electric blender or food processor; top with cover and process until smooth. Transfer puree to a large bowl. Add half and half, sour cream, powdered sugar and balsamic vinegar; stir with a wire whisk until smooth. Cover and chill at least 2 hours; overnight is best. Serve soup in chilled soup bowls. If desired, garnish each serving with whipping cream, strawberry slices and mint sprigs. Yields 7 cups. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |