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Ingredients
- 1 quart strawberries
- 1/2 c. sugar
- 1/4 c. strawberry liquor
- 3 c. heavy cream
- 3 c. apple juice
- 1 tsp fresh lemon juice
- 1/2 c. honey
Directions
- Wash, hull and place the berries in a medium glass or possibly stainless bowl. Add in the sugar and the liquor, toss and place in the refrigerator for several hrs. Puree the berries in a processor. Add in all the remaining ingredients and mix well. Cover and chill for two to three hrs, till well chilled. (Chef's tip: Put the soup c. in the fridge at the same time to chill.)
- Serve the soup in the chilled c.. Slice the reserved berries into paper thin slices and "float" on top of the soup.
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