Chilled Strawberry Soup


  • Makes6 to 6 servings

This sounds like something your kids made up, doesn't it? They almost could have.


  • 3 cups strawberries

  • 1/4 cup granulated sugar

  • 3 cups water

  • 1 strip lemon zest, (yellow part only)

  • 1 cinnamon stick

  • 1 tbsp cornstarch

  • 2 tbsp cold water

  • 1 cup sour cream, (regular or light)


  • Wash and hull the strawberries and cut them in quarters. Helpful children can be a greater asset here. (A few bonus berries might be provided as added incentive.) Dump the strawberries into a medium saucepan and combine them with the sugar, water, strip of lemon peel and cinnamon stick, if you're using it. Bring to a boil, and simmer for 10 minutes.

  • In a little bowl, mix together the cornstarch with the 2 tbsp. (30 mL) cold water and gradually add to soup. Boil 5 minutes longer, until just very slightly thickened. Remove from heat. Chill for several hours. Just before serving, stir a few spoons of the soup into the sour cream to thin it, then add it to the soup, mixing until smooth.

  • Ladle the soup into bowls, then have your helper float a small island of sour cream on each serving, topped by a single, perfect (or not perfect) stranded strawberry.

This article was originally published on Jul 01, 1997

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