Thorwood and Rosewood Inns

Hastings, Minnesota

Specialty Recipe

Chilled Cinnamon Strawberry Soup

"This is a wonderful, flavorful soup anytime of the year, but its beautiful red color and fresh strawberry flavor are especially appreciated in the deep of winter for a Valentine's treat. We've been doing Sweetheart Dinners for Valentine's for six years, and this is the only item on the menu that never changes - and never will!" ....Innkeeper Pam Thorsen.

Ingredients

2 pints (4 cups) fresh strawberries, washed and hulled

3 cups water

1/3 cup sugar

One 2-inch cinnamon stick

Pinch of salt

1 lemon slice

1 Tablespoon cornstarch dissolved in 2 Tablespoons water

1 cup heavy whipping cream

1/2 cup fruity semi-dry white wine (Riesling or Chenin Blanc) or Catawba juice

Also:

Whipped or sour cream

Cinnamon candy hearts

In a three-quart saucepan, combine berries, water, sugar, cinnamon stick, salt, and lemon slice. Boil slowly until berries are soft and have rendered their color. Stir in dissolved cornstarch. Cook, stirring constantly, until thick. Discard cinnamon stick and lemon slice.

Transfer soup to blender or food processor. Puree mixture. Return soup to the saucepan. Stir in heavy cream and wine. Cover and chill thoroughly. Serve in chilled soup bowls or mugs, garnished with a dollop of whipped or sour cream, topped with some cinnamon candy hearts.

Serves: 4 to 6

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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