If you don't want to use the wine, you can substitue sparkling white grape juice. It has a similar flavor, but no alcohol.
Here's a strawberry soup that's a bit different, from one of my cookbooks:
Desert Soups; Strawberry Soup
Strawberries are so versatile. You can serve them fresh, unadorned, or with cream and sugar, sliced, whole, dipped in chocolate, or yogurt. They’re great in shakes, puddings, sauces, jams, etc. The strawberry is truly one of the great foods.
In this recipe, we will use them to make a refreshing soup that can be eaten hot or cold (though I prefer cold). The ingredients are simple; the method is simple; and the result is spectacular.
2 cups fresh Strawberries
2 cups Milk
1 cup Heavy or Whipping Cream
½ cup sour cream
2 tbs. sugar (or equivalent sweetener of choice)
Place all ingredients, except the sugar, into a blender and puree until smooth. Pour into a suitable bowl and mix in the sugar. Refrigerate until cold. Serve with a halved fresh strawberry on top.
I need not go on with this category except to say that you can use everything from avocado to tomato (yes, tomatoes are really a fruit) in desert soups. They can be creamy-smooth, or chunks of fruit swimming in a fruity syrup. And they don’t always have to be sweet.
Whatever your favorite fruit is, it can be served up as a compliment to any meal, or as an indulgent little snack, all by itself. Play with your favorite fruits, be they apples, peaches, or melons. And delight your family friends, and yourself with this little known category of soups.
From "You Can Be A Great Cook With Soups, Stew, & Chowders" by Bob Flowers
“No amount of success outside the home can compensate for failure within the home…
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