Strawberry SoupFrom THE GROVE, THE INN ON HARLEE
16 oz. 1 pkg. frozen strawberries, thawed and drained well
2 cups Half and Half
8 oz Strawberry yogurt
1/4 cup Sugar
Drain the strawberries well and put all ingredients into a blender. Process until thick and creamy. Refrigerate over-night. Serve in pretty sherbert dishes.