Ingredients

　　1 quart strawberries, hulled

　　4 cups buttermilk

　　3/4 cup sugar

　　2/3 cup sour cream

　　3 tablespoons peach schnapps

　　Fresh mint sprigs

　　In the bowl of a food processor, combine the strawberries, 1 cup of the buttermilk, and the sugar. Process until blended and set aside. Combine the remaining 3 cups of buttermilk, the sour cream, and schnapps in a large bowl. Pour the strawberry mixture into the sour cream mixture and stir to combine. Cover and refrigerate until well chilled. Serve the soup chilled in small cups, garnished with mint sprigs.

　　Paula Deen's Kitchen Classics