Chilled Strawberry Soup
Bring strawberries, ginger, cinnamon, bay leaf, peppercorns, cloves and wine to a boil in a large saucepot. Reduce heat to a simmer and cook for 30 minutes. Add honey and corn syrup.
Using a hand-held mixer or immersion blender, process soup to a nap consistency, adding water as needed. Strain through a drum sieve and cool over an ice bath.
Mix lemon zest and sour cream together in small bowl.
Garnish bottom of shallow soup bowls with sour cream mixture, sliced strawberries and toasted almonds. At table, pour chilled soup over garnishes from a pitcher.
Soup has also been served in demitasse cups as an amuse.