-1 pound (454 grams) fresh strawberries
-1/4 cup (60 ml) light corn syrup
-1/4 cup (50 grams) granulated white sugar, or to taste
-1/4 - 1/2 cup plain yogurt, sour cream, or creme fraiche, or to taste
-1/2 - 1 cup (120 - 240 ml) milk or cream, or to taste
-1 - 2 tablespoons fresh lime or lemon juice, or to taste (optional)
-Softly Whipped Cream
Strawberry Soup: Preheat your oven to 300 degrees F (150 degrees C).
Wash and cut the strawberries in half (or quarters if using large strawberries) and toss with the corn syrup. Place on a baking sheet and bake in preheated oven, stirring occasionally, until the color of the strawberries intensifies and the syrup is thick, about 45 - 60 minutes. Remove from oven, let cool slightly, then place in your food processor. Process until the strawberries are pureed. Add the sugar, yogurt, milk, and lime or lemon juice and process until combined. Adjust the ingredients to taste. If not serving immediately, cover and refrigerate.
Ladle the strawberry soup into dessert bowls and garnish with a dollop of whipped cream.
Makes 2-3 servings.