Cut stems off fresh berries or thaw frozen berries and rinse under cold
water. Set 6 to 8 berries aside for garnish.
In a food processor, puree the berries with the sugar and liqueur. let it
sit overnight.
Whip heavy cream until thickened, but not stiff. Fold together thickened
cream, milk and berry mixture.
Slice the remaining berries from the tip almost up to the stem for garnish.
Ladle soup into chilled soup cups and hang strawberries on the side.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May
26, 1998
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