- 2 pints strawberries, washed, hulled and halved
- 1 cup orange juice, divided
- 1 tablespoon cornstarch
- 1 cup burgundy or other dry red wine
- 1/2 sugar
- commercial sour cream
- additional whole strawberries
Place halved strawberries in container of electric blender or food processor. Cover and process until pureed. Set aside.
Combine 1/4 cup orange juice and cornstarch in medium saucepan, stirring well. Add remaining orange juice, wine and sugar. Bring mixture to boil. Remove from heat.
Combine orange juice mixture and pureed strawberries in large bowl. Chill thoroughly. Ladle into individual soup bowls. Top each serving with dollop of sour cream and whole strawberry.