- 2 cup water
- 2 tablespoon cornstarch
- 2 pint frozen strawberries
- 2 cup sour cream
Boil the water. In the meantime, whisk the cornstarch with a few tablespoons of cold water (stirring the cornstarch into the hot water will make it curdle). Stir the mix into the hot water. Remove from heat and stir in the strawberries. Allow to cool. Puree in food processor or blender. Stir in the sour cream. Serve.
Add a pint of frozen raspberries for tartness.
Mom's chilled strawberry soup. To import, drag image to your MacGourmet recipe box.