Chilled Strawberry Soup

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Chilled Strawberry Soup

“One of our most requested recipes. Some of our customers even order it for dessert on hot July evenings.” –The Inn at Duck Creek, Wellfleet, Massachusetts

Yield: Serves 10-12


  • 3 pints strawberries
  • 1 cup water
  • 1/2 cup sugar
  • 1/4 cup flour
  • 2 cups Burgundy wine
  • 2 cups orange juice
  • 3 cups sour cream
  • 1 cup milk or light cream


Wash, hull, and halve strawberries. Cook in water for 10 minutes. Combine sugar and flour in a separate saucepan and stir in wine and orange juice. Stir or whisk constantly until mixture boils (about 10 minutes). Add to strawberries and cool.

Puree in blender in batches, then add sour cream and milk or light cream, Chill thoroughly. Serve garnished with sliced strawberry and mint leaf.

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