FRESH STRAWBERRY SOUP, Eloise Rosser, Jefferson County

Ingredients

2 pints strawberries, washed, hulled and halved
1 cup orange juice, divided
1 tablespoon cornstarch
1 cup burgundy or other dry red wine
1/2 cup sugar
Commercial sour cream
Additional whole strawberries

Preparation

Place halved strawberries in container of an electric blender or food processor. Cover and process until pureed. Set aside. Combine 1/4 cup orange juice and cornstarch in a medium saucepan, stirring well. Add remaining orange juice, wine and sugar. Bring mixture to a boil. Remove from heat. Combine orange juice mixture and pureed strawberries in a large bowl. Chill thoroughly. Ladle into individual soup bowls. Top each serving with a dollop of sour cream and a whole strawberry. Yield: 6 servings.