Cut stems off fresh berries or thaw frozen berries and rinse under cold water. Set 6 to 8 berries aside for garnish. In a food processor, puree the berries with the sugar and liqueur. let it sit overnight. Whip heavy cream until thickened, but not stiff. Fold together thickened cream, milk and berry mixture. Slice the remaining berries from the tip almost up to the stem for garnish. Ladle soup into chilled soup cups and hang strawberries on the side. Posted to JEWISH-FOOD digest by Nancy Berry
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|Serving Size: 1 Serving (169g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 270 (56%)|
|Amt Per Serving||% DV|
|Total Fat 30g||40 %|
|Saturated Fat 18.7g||93 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 111.2mg||34 %|
|Sodium 38.7mg||1 %|
|Potassium 91.5mg||2 %|
|Total Carbohydrate 53.2g||16 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 53.2g|
|Protein 2.3g||3 %|
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Calories per serving: 480
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