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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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