It's strawberry time! And nothing goes better with strawberries than cream. This recipe is my version of the delicious soup I had on our Carnival cruise.
2 cups sliced strawberries (or a pint/pound-same thing)
2 cups milk
1 cup heavy cream
1/2 cup sour cream
4 tablespoons sugar, or to taste
Slice strawberries and mix in sugar. Set aside until juice is extracted, (thank you osmosis).
Combine strawberry mixture, milk and cream in a medium saucepan and bring to a simmer. Remove from heat and cool to room temperature. In a food processor, combine all ingredients and puree. Chill in the refrigerator for 8 hours or overnight, before serving. Best served in chilled bowls. Garnish with mint or strawberry slices.