Fresh Strawberry Soup
- 5 cups washed cleaned hulled strawberries
- 1/3 cup sugar
- 1 tablespoon Amaretto (or 1/2 tspn almond extract)
- 1 cup whipping cream
- 1/2 cup milk
- 1/2 teaspoon cinnamon
Put cleaned berries in blender. Puree for 1 minute. Add remaining ingredients. Whirl until mixture looks like buttermilk, then pulse a few times more to be sure all ingredients are well blended.
Store in refrigerator overnight or in freezer for up to one month. Allow to thaw overnight before serving.
This recipe yields 10 half-cup servings.