Strawberry Soup

In a medium saucepan, combine the strawberries with the sugar and water

Bring to low heat and cook for about 8 minutes, or until the strawberries start to release their juice

Add the wine mixed with cornstarch and cook, stirring constantly, until it thickens slightly

Let it cool down a bit and blend in a blender

Strain through a fine-mesh sieve and let it cool completely

Stir occasionally to prevent formation of lumps

Prepare the chantilly: beat the heavy cream until it starts to thicken, then add the sugar

Continue beating until stiff peaks form

Distribute the strawberry soup in individual bowls

Top with a spoonful of chantilly and garnish with sliced strawberries

Serve chilled

Total calories: 2026.