Strawberry Soup Recipe

Steps

1. 1Defrost 2 pounds frozen strawberries in refrigerator overnight or until completely thawed.
2. 2Add defrosted strawberries and juices to blender, then add 16 ounces heavy cream, 2 ounces sour cream, and 3 ounces plain yogurt. Blend ingredients together until completely smooth, pausing blender to scrape down sides of bowl as needed.
3. 3Taste mixture and add 2 tablespoons sweetener of choice in small increments. Blend mixture to incorporate sweetener, then taste and repeat as needed until satisfied with sweetness of mixture.
4. 4Place blender in refrigerator and chill mixture 30 minutes or until chilled.
5. 5When mixture is cold, remove blender from refrigerator. Shake well to reincorporate ingredients, then portion soup into serving bowls.
6. 6Divide ½ pound fresh strawberries evenly between bowls of soup. Garnish with whipped cream and fresh mint leaves if desired. Serve soup chilled.