Paula Deen's Strawberry Soup

At Carol's Farewell Luncheon last week, everything but the Strawberry Shortcake was from my two Paula Deen Cookbooks.

We started with her Strawberry Soup. This was heavenly and a rather unusual way to start a meal!
But on a hot summer day, it is perfect. Unfortunately, I forgot to photograph it so I must thank
The Food Network for this image.


Strawberry Soup
serves 6 - 8

1 quart strawberries, hulled
4 cups buttermilk, measured with our Paula Deen Pewter Measuring Cups, of course!
3/4 cup sugar
2/3 cup sour cream plus a bit more for garnish
3 T. peach schnapps, measured with our Paula Deen Pewter Measuring Spoons, of course!
Fresh mint leaves

In the bowl of a food processor, combine the strawberries, 1 cup of the buttermilk, and the sugar. Process until blended and set aside. Combine the remaining 3 cups of buttermilk, the sour cream, and schnapps in a large bowl. Pour the strawberry mixture into the sour cream mixture and stir to combine. Cover and refrigerate until well chilled. Serve the soup chilled in small cups, garnished with a small dollop of sour cream with mint sprigs.