Cool Strawberry Soup With Pound Cake Croutons Recipes

STRAWBERRY SHORTCAKE SOUP

Steps:

• In a medium bowl, mix together the strawberries, granulated sugar, lemon juice, lemon zest, 1/4 teaspoon of the vanilla and the salt. Cover and let macerate in the refrigerator for at least 6 hours or ideally overnight.
• Place the strawberry mixture in a blender. Add the wine or apple juice and blend until completely smooth. Refrigerate until ready to serve.
• Preheat the oven to 375 degrees F. Lightly grease a baking sheet.
• For the croutons, spread the cubed pound cake on the prepared baking sheet and bake until golden brown and crispy, flipping the cubes halfway through, about 10 minutes. Set aside to cool.
• In a medium bowl, add the heavy cream, mascarpone, powdered sugar and the remaining 1/4 teaspoon vanilla. Using an electric mixer, whisk on medium speed until soft peaks form. Be careful not to over-beat.
• To assemble, divide the soup into 4 teacups or small bowls. Place a dollop of cream on each one and scatter the croutons around the top. Serve immediately.

STRAWBERRY SOUP II

Steps:

• Rinse strawberries with cool water to clean and then pat dry to absorb excess water. Remove strawberry stems and set aside 12 for later use.
• In a large bowl, combine remaining strawberries, whipped topping, nutmeg, cinnamon, vanilla and sugar. With an electric mixer, mix on low speed for 5 to 7 minutes or until sugar has dissolved completely and mixture is smooth. Add sour cream and mix 1 minute. Place in refrigerator to chill.
• Toast pound cake cubes under broiler for approximately 6 minutes, turning once to brown both sides.
• Serve soup in chilled bowls and garnish with whole strawberries, pound cake croutons and fresh mint sprigs.

SMOOTH STRAWBERRY SOUP

Steps:

• In a large bowl, combine the first six ingredients. Place half of the mixture in a blender; cover and process until pureed. Transfer to a large bowl. Repeat with the remaining strawberry mixture., Stir in cream and orange juice if desired. Cover and refrigerate for 2 hours., Meanwhile, in a small skillet over medium heat, saute bread cubes in butter until golden brown. Remove from the heat. Sprinkle with cinnamon-sugar; toss to coat. Cool. Stir soup before serving; garnish with croutons.