Chilled Strawberry and Burgundy Soup

You’ll Need:

• 3 pints strawberries, washed and hulled
• 1 cup water
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 2 cups Burgundy wine
• 2 cups orange juice
• 3 cups sour cream
• 1 cup milk or light cream
• Sliced strawberries
• Mint leaves

To Start
Quarter the strawberries and cook in the water for 10 minutes. In a separate saucepan combine the sugar and flour.

Then

Stir in the wine and orange juice.

Finally

Stir or whisk until the mixture boils, approximately 10 minutes. Add to the strawberries and cool, then puree in a blender and add the sour cream and milk. Chill. Served garnished with sliced strawberries and mint leaves. Yield: 6 servings