Prep 15 mins
Cook 25 mins
Try this rich and refreshing cold soup in the summer when strawberries are at their peak. Lowfat or fat-free sour cream may be substituted. Originally from " America Discovers Columbus" a cookbook from the Junior League of Columbus, Ohio.You may also use blueberries,peaches, or raspberries in place of the strawberries.Prep time does not include chilling time.
- 4 cups mashed strawberries
- 1 cup sugar
- 4 cups water
- 1 tablespoon lemon juice
- 1 cup sour cream
- 2 tablespoons cornstarch
- 6 -8 whole strawberries (to garnish)
- additional sour cream (to garnish) (optional)
- Heat but do not boil the fruit, water,sugar, and lemon juice.
- Combine the cornstarch with about 1/4 cup water and add to the soup, stirring until thickened.
- Chill well.
- Stir in sour cream until smooth and chill until ready to serve.
- Garnish with a whole strawberry and a small dollop of additional sour cream and serve.
Another excellent recipe from Leslie in Texas. I agree with Happy Harry that you want to dig right in before chilling. This is a lovely soup that will certainly please your guests. Thanks again, Leslie in Texas.
Yesterday afternoon I started to prepare this soup. After heating the berries, I stuck my finger in and tasted...boy it was SOOOO good I was tempted to have it all then and there, but no, I put it up to chill. When it came time to add sour cream, I used my immerser blender for a fast and smooth job. I also used low-fat sour cream in soup but none on top due to calories. Next time I make this, I will try non-fat plain yogurt to lower fat content. Since I used fresh lemon juice, I also added a pinch of fresh grated lemon zest on top of the finished soup. Without a doubt, YOU HAVE A WINNER!!!