I absolutely love to pick fresh strawberries. I tend to pick a lot and after making shortcake and ice cream, my son is begging for this delicious summer soup. It is rich, so I serve it for dinner with good bakery bread and oil and balsamic vinegar for dipping. My husband still needs a little something extra to eat, but everyone else leaves the table full and happy!
5 cups sliced fresh strawberries
2 cups half-and-half
1 cup sour cream
3/4 cup sifted powdered sugar
1/4 cup balsamic vinegar
Whipped cream and strawberry slices for garnish (optional)
Place strawberries in container of a blender or food processor; cover, and process until smooth. Transfer puree to a large bowl. Add half-and-half, sour cream, powdered sugar, and balsamic vinegar; stir with a wire whisk until smooth. Cover and chill at least 2 hours.
Serve in chilled soup bowls and garnish with a dollop of whipped cream and sliced strawberries if desired. Makes 7 cups.