1 1/2 qt. fresh strawberries
6 tbsp. lemon juice
1 1/2 c. sugar
3 c. water
2 c. whipping cream

Combine all except cream. Heat slowly until it comes to boil. Cook about 8 minutes, then remove and cool. Blend half the cream and half the mixture at low speed. Now add remaining half and repeat. Store soup in the refrigerator in covered container for at least 4 hours. Serve cold.