Every girl has that time of the month when she craves sweets, snacks, etc.; pretty much all things junk. Unlike the typical woman I'm not a big fan of chocolate at any time of the month. A lot of the time I want a cheeseburger and Doritos, but lately I've really been wanting sweets. I picked up some Florida (being a California girl I'm partial to ours) strawberries while grocery shopping last week, because they were on sale of course. Later that week browsing Taste of Home recipes, low and behold I found a strawberry soup.
Succulent Strawberry Soup
4 servings
Ingredients
2 quarts fresh strawberries, divided
1/2 cup water
5 tbsp sugar
1 tbsp all-purpose flour
1 tsp orange zest
1 cup heavy whipping cream
Fresh mint and additional strawberries for garnish
Directions
1 Mash half the strawberries with a potato masher or fork and set aside
2 In a blender, combine remaining strawberries, water, sugar, flour, and orange zest; process until smooth. Pour into a 2-qt. saucepan. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly.
3 Add mashed strawberries. Reduce heat; simmer, uncovered for 10 minutes, stirring constantly. Remove from heat and chill for at least 1 hour.
4 Stir in cream. Cover and refrigerate overnight. Serve with mint and strawberries if desired.
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