Strawberry Soup


2 lb., 8 oz. strawberries (frozen variety, thawed with juice)***
16 oz. heavy cream
2 oz. sour cream
3 oz. plain yogurt
8 oz. fresh strawberries

Sweeten with splenda or sugar to taste.

1. Mix first four ingredients in a food processor.
2. Beat slowly until well mixed and a smooth consistency.
3. Add Sweetener to taste, then chill; shake well before serving.
4. Add fresh strawberries and mint sprigs as garnish.

***It's currently strawberry season here, so use fresh

instead of frozen whenever possible!!!!!! Just allow for

longer chilling time in fridge before serving. It tastes WAY

better with fresh grown.

**this recipe was provided to me by the Staff of Carnival Destiny**

*****For those of you who emailed me requesting the recipe. PLEASE accept my sincerest apology for not following through earlier. My first time making it, the soup turned out a bit tart, so I added splenda to it. Add sugar/splenda in small quantities and adjust to your preference. Garnish with sliced fresh strawberries, and sprigs of fresh mint. I have an herb garden and we prefer chocolate mint for it's rich aroma and dark green leaves. It is an aggressive plant, so if you want to grow your own, learn from my error and plant it in a container. Letting it loose in your flower bed could lead to the mint choking out all other plants around it. It will die in the winter, but will come back stronger in the spring.



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