Sweet Cyndee's Fresh Strawberry Soup

• 2 whole cloves
• 1 vanilla bean
• 1 cinnamon stick
• 2 bay leaves
• 1 tablespoon unsalted butter
• 6 pints fresh strawberries (Sliced in Half)
• 3 cups muscat wine (Split)
• 12 cup fine sugar
• 1 tablespoon orange zest
• 1 teaspoon lemon zest
• 2 cups cold water
• 1 tablespoon fresh mint leaves
• 14 cup fresh edible flower
• 14 cup fresh rose petals
• 14 teaspoon ground cinnamon
• 1 cup creme fraiche (Divided)

1. Place cloves, vanilla bean, cinnamon stick, bay leaves in cheesecloth and tie with string to form a Sachet.
2. In a 5-quart soup pot melt butter, add sliced strawberries and simmer 4-5 minutes stirring.
3. Add 1 cup Muscat wine, fine sugar, orange zest, lemon zest and Sachet.
4. Whisk soup and simmer for 5 minutes.
5. Add Muscat wine, water, bring soup to a full boil and reduce to simmer for 20-minutes or until the soup has thicked.
6. Remove soup from heat and discard Sachet.
7. Add mint leaves, edible flowers,rose petals and wisk the soup.
8. Let soup stand for 10-minutes.
9. Puree soup with a hand blender and strain with a chinois or fine sive.
10. Adjust seasoning to taste with ground cinnamon.
11. Chill soup several hours before serving.
12. Serve soup in chilled bowls.
13. Garnish: Sliced Fresh Strawberries and Creme Fraiche.
14. Chef's Note: You can use any Muscat Wine.

cloves, vanilla bean, cinnamon, bay leaves, unsalted butter, fresh strawberries, muscat wine, sugar, orange zest, lemon zest, cold water, mint leaves, flower, fresh rose petals, ground cinnamon, creme fraiche

Taken from www.food.com/recipe/sweet-cyndees-fresh-strawberry-soup-313527 (may not work)