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Dessert
4 servings
20 minutes
20 minutes
Melissa’s Corporate Chefs
2 pints organic strawberries, washed and hulled (reserve 4 of the best strawberries for garnish)
1/4 cup sugar
1 tablespoon water
1/2 cup red wine
1 teaspoon cornstarch
Whipped cream as needed
Roughly chop the berries.
In a nonreactive saucepan mix chopped berries, sugar, and water, cover and bring to a simmer.
When strawberries began to release their juices, add the cornstarch dissolved in the red wine, and simmer for 10 minutes.
Puree the berries through a food mill or food processor, and chill. Before serving, taste; add more wine or sugar if necessary.
Slice the reserved berries into fan-like shapes. Spoon soup into chilled shallow bowls and top with whipped cream and strawberry fans.
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