Dessert
4 servings
20 minutes
20 minutes
Chef Ida Rodriguez
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.
