In a food processor or blender, place the strawberries, sour cream, heavy cream, orange juice, and honey; whirl until smooth. Stir in mint. Taste for sweetness; if necessary, add more honey.
Refrigerate until well chilled.
To serve, put into cold soup bowls and top with strawberry slices, kiwi fruit slices, or mint sprigs.
Makes 2 servings.
* Naturally the best strawberries are the ones you pick yourself from your local strawberry fields. In the stores, always choose locally grown strawberries during the harvesting season (they are sweeter and juicier than those that are bred for shipment). When purchasing berries from the grocery store, shop with your nose. Always pick the plumpest and most fragrant berries. They should be firm, bright, and fresh looking with no mold or bruises.
Select berries that are in dry; unstained containers (stained containers may indicate over soft berries that are not freshly picked). Mold on berries spreads quickly. Never leave a moldy berry next to a good one.
Strawberry Mint Soup Recipe: https://whatscookingamerica.net/soup/strawsoup.htm