Total Time
40mins
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.

Ingredients Nutrition

Directions

  1. Heat but do not boil the fruit, water,sugar, and lemon juice.
  2. Combine the cornstarch with about 1/4 cup water and add to the soup, stirring until thickened.
  3. Chill well.
  4. Stir in sour cream until smooth and chill until ready to serve.
  5. Garnish with a whole strawberry and a small dollop of additional sour cream and serve.

Reviews

(2)
Most Helpful

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.

Merlot June 05, 2006

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!!!

Happy Harry #2 May 18, 2005

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