Strawberry Soup

April 16, 2013 (Chicago)


  • 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.

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