1 qt. water
1 c. white wine
1/4 c. sugar
3 tbsp. cornstarch, moistened with a small amount of water
1 qt. fresh cleaned strawberries and chopped finely
Toasted almonds and whipped cream for garnish

Bring water to a boil, with wine and sugar in a pot. Stir in the moistened cornstarch and boil for 1 minute. Let liquid cool slightly and add strawberries. Chill for several hours. Serve in cold soup bowls. Garnish with whipped cream and toasted almonds. A great summer soup. Makes 2 quarts.