cups (3 pints) fresh strawberries.
o 3 tbsp. brown sugar
cups freshly squeezed orange juice
cup sour cream
tbsp. havey cream
cup strawberry liquer (if desired)
1. Hull and wash the strawberries. Reserve 6 to 8 whole berries for the garnish. 2. Using a blender or food processor fitted with the steel blade, puree the berries with the brown sugar. Pour mixture into a large bowl. 3. Stir a little of the organge juice into the sour cream to thin it out. 4. Whisk together the strawberry puree, orange juice, sour cream, heavy cream and liquer. 5. Cover and place in refrigerator for 2 hours or overnight to chill. 6. Taste the soup for sweetness and adjust with additional sugar if necessary. 7. Serve soup in balloon wine glass or shallow soup dish, garnished with berry and dollop of whip cream. Beware the whole berries will sing to the bottom of the glass.