Strawberry Soup Recipe

• 1 quart fresh strawberries
• 1 tablespoon arrowroot or cornstarch
• Juice of an orange
• Zest from half an orange
• 1/2 cup sugar
• Juice from 1/2 lemon

1. Hull and rinse the berries.
2. Lay aside a cup of the most perfect ones.
3. Cover the remaining ones with a cup of cold water, cook until soft, then strain through a cheesecloth.
4. Measure the juice, add water if needed to make two cups and reheat.
5. When boiling well, add a level tablespoon of arrowroot or cornstarch moistened with cold water to pour, the grated rind of half an orange, and half a cup of sugar.
6. Cook ten minutes or until clear. Remove from heat, add the juice of an orange, the juice of half a lemon, and more sugar if needed.
7. It should not be too sweet.
8. Strain through a cheesecloth and chill on ice.
9. Serve in punch glasses, adding a spoonful of cracked ice, and a few berries to each portion, as a first course at luncheon or tea with sweet wafers or macaroons.

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