Ingredients25 m servings 209 cals
- Use a food processor or blender to puree the strawberries. Pour the strawberry puree into a large saucepan, and stir in the sugar, sour cream, water and wine. Cook over medium-low heat, stirring gently for 20 to 25 minutes to fully blend the flavors. Do not allow to boil. Serve warm or chilled.
Per Serving: 209 calories; 6.3 g fat; 33 g carbohydrates; 1.4 g protein; 13 mg cholesterol; 21 mg sodium. Full nutrition
ReviewsRead all reviews 10
This was really, really good! I left out the wine as I did not have any on hand and it was still awesome, will use it again! Thanks :)
This was the BEST cold soup I have ever had! We ate it both warm and chilled and preferred the soup cold. So delicious. Looking forward to making it with fresh strawberries this season!
Very tasty, had a good number of seeds, but that made it more like a meal.
I made this for the moms at a Valentine play date and served this with a strawberry and spinach salad. I used a sweet red because that is all I had and I used frozen strawberries because it was ...
Strawberry season has arrived in Florida, so I'm looking for new ways to use them. I cut the recipe in half, used Splenda for the sugar and reduced fat sour cream which worked fine. Several re...
Pretty good, but I really didn't notice much improvement from the simmering. Next time I'll keep a portion uncooked for comparison, as the simmering seemed to kill the wine and flatten the flavo...