Instructions: Mix the sugar with the red wine and vanilla in a large bowl. Add the strawberries. Marinate for 2 hours at room temperature.

Melt the chocolate in the top of a double boiler above gently simmering water and stir until smooth.

Strain the strawberry mixture, reserving the strawberries. Heat the marinating liquid in a medium saucepan to the same temperature as the chocolate.

Whisk several tablespoons of the marinating liquid into the chocolate and stir until smooth, then gradually whisk in the remaining liquid. Strain back into the bowl through a fine sieve. Cool to room temperature. Add the reserved strawberries. Refrigerate until well chilled, for about 4 to 6 hours.

To serve, ladle the soup into 4 soup plates. Garnish each with a long-stemmed strawberry.

This recipe yields 4 to 6 servings.

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