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AVAILABLE AT SHOP WQED

Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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STRAWBERRY SOUP

From: Antoinette Jucha, Pittsburgh PA
Primary category: Breakfast

Ingredients

3 pints hulled strawberries
3 c water
1-1/2 c sugar
6 T lemon juice
2 c whipping cream

Procedure

Bring water, lemon juice, and sugar to boil. Add berries and cook for about 8 minutes. Cool completely.

After mixture cools, place half the berry mixture into a blender with half the whipping cream and whip until frothy. Repeat with remaining mixture and cream.

Chill well and serve in clear glass soup bowls.

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Strawberry Soup - NOTES

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Strawberry Soup - REVIEWS

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