Chilled Strawberry Soup

9 cups water

4½ cups light red wine

3 cups sugar

¾ cup fresh lemon juice

4 sticks cinnamon

6 quarts strawberries, stemmed and pureed,

or frozen, thawed and pureed

3½ cups heavy cream, whipped

1½ cups sour cream

Combine water wine, sugar, sugar, lemon juice, and cinnamon sticks in large pot. Boil, uncovered, for 15 minutes, stirring occasionally. Add strawberry puree. Boil, stirring frequently, for 10 minutes. Discard cinnamon sticks. Chill strawberry mixture.

Combine whipped cream with sour cream and fold into strawberry mixture. Serve slightly chilled.

Yields: 30 servings.

Recipe adapted from Colorado Classique