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Strawberry soup

Strawberry soup
Robert Gauthier / Los Angeles Times

Most of the ingredients we buy to cook with are long dead. Thankfully. The meat and dairy products in your refrigerator, the bins of sugar, flour, rice and grains in your pantry, all of the various spices and condiments in ... Read more

Total time: 10 minutes plus 2 hours chilling | Serves 6
  • 1 (750-milliliter) bottle light, dry red or rose wine
  • 1 cup sugar
  • 1 (3-inch) piece vanilla bean
  • 2 pints strawberries, washed and hulled
  • 1 1/2 cups vanilla ice cream
  • 6 almond or sugar wafer cookies

Step 1Combine the wine and sugar in a large bowl and whisk well to dissolve. Split the vanilla bean in half and scrape the seeds into the wine mixture. Add the bean.

Step 2Leave small strawberries whole; cut large berries into pieces of similar size. Add them to the wine combination and let them macerate in the refrigerator for at least 2 hours, or overnight.

Step 3To serve, ladle the berries and wine into bowls. Top each with a 1/4 cup scoop of ice cream and a cookie.


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