April 16, 2013 (Chicago) --Chef/Instructor Jean True at Marcel's Culinary Experience, shares her recipe for Strawberry Soup.
- 6 c. fresh, ripe strawberries, sliced
- 1 1/2 c. orange juice
- 1 c. half and half or heavy cream
- 3 T. Framboise (raspberry liqueur)
- fresh garden mint
In a food processor or blender, pulse the berries, orange juice, cream and Framboise until very smooth.
Pour into chilled soup bowls or even Champagne flutes.
Garnish with fresh, garden mint. Serves 6-8.