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Champagne Infused Strawberry Soup
From: Jessica

This is from the food network.

SERVES 8

  • 4 cups water
  • 9 cups strawberries (frozen can be used)
  • 1 cup sugar
  • 1 lemon, juice of
  • 1/2 cup champagne (or sparkling wine)
  • 6 mint leaves, plus more, for garnish
  • lime sorbet (soy yogurt or soy vanilla ice cream may be substituted) (optional)

In a saucepan, bring water, strawberries, sugar, lemon juice, and Champagne to a boil.

Let simmer for 10 minutes, then add mint leaves. Let cool to room temperature.

Blend together with an immersion blender or in a standing blender, then strain through a sieve.

Chill in the refrigerator, covered, for 3 hours.

Serve in soup bowls with a scoop of soy ice cream, sorbet, or plain/vanilla/lemon soy yogurt. Or just plain! Garnish with mint leaves.