Ingredients and Weight:
- 2 pounds (900 grams) ripe strawberries, hulled and sliced
- 1/2 cup (120 milliliters) sugar, or more to taste
- 1/4 cup (60 milliliters) lemon juice
- 1/4 teaspoon (1.25 grams) ground cinnamon
- 1 pint (473 milliliters) heavy cream
- 1/4 cup (60 milliliters) sour cream
- 1 tablespoon (15 milliliters) vanilla extract
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large saucepan, combine the strawberries, sugar, lemon juice, and cinnamon. Bring to a boil over medium heat.
- Reduce heat and simmer for 5 minutes, or until the strawberries have softened.
- Remove from heat and let cool slightly.
- Purée the strawberry mixture in a blender or food processor.
- In a separate bowl, whisk together the heavy cream, sour cream, and vanilla extract.
- Add the strawberry purée to the cream mixture and stir until combined.
- Refrigerate for at least 2 hours, or overnight, before serving.
Nutritional Information:
- Calories: 180 per serving
- Fat: 10 grams
- Carbohydrates: 25 grams
- Protein: 3 grams
Dish Characteristics:
- Smooth, creamy texture
- Refreshing and fruity flavor
- Perfect for a light dessert or appetizer
User Comments:
- "This is a delicious and refreshing soup that is perfect for summer. The strawberries are sweet and tart, and the cream adds a rich and decadent flavor."
- "I love the simplicity of this soup. It's so easy to make, but it's also incredibly flavorful."
- "This is a great soup to serve at a party. It's light and refreshing, and everyone loves it."
Special Precautions and Tips:
- If you don't have time to refrigerate the soup for 2 hours, you can serve it immediately. However, it will be less creamy and smooth.
- To make a vegan version of this soup, you can use almond milk instead of heavy cream and sour cream.
