Tuesday, August 23, 2011

Chilled Strawberry Soup

Ingredients


1 (16-oz.) container fresh strawberries, sliced 2 cups half-and-half
1 1/4 cups sour cream
3/4 cup powdered sugar
2 tablespoons white balsamic vinegar

Preparation

1. Process strawberries in a food processor until smooth, stopping to scrape down sides as needed; pour into a large bowl. Whisk in half-and-half and remaining ingredients. Cover and chill at least 2 hours or up to 3 days. Stir just before serving.


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