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1. Add strawberries and water to saucepan. Cook over low heat 10 minutes.
2. In separate saucepan, combine sugar and flour.
3. Stir in burgundy and orange juice.
4. Whisk until mixture boils.
5. Add orange juice mixture to strawberries. Cool.
6. Add soup to blender. Puree until smooth.
7. Transfer to serving bowl.
8. Stir in sour cream and milk.
9. Cover and chill in refrigerator at least one hour.
10. Serve with sliced strawberries.
11. Garnish with mint leaves.
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