Fresh Strawberry Bisque With Cinnamon Croutons Recipes

STRAWBERRY OR RASPBERRY BISQUE

Steps:

• Combine berries and sugar and mix well.
• Stir in lemon juice.
• Run berries through blender or food processor briefly to break them up.
• Melt butter in a saucepan and blend in flour.
• Add cream cheese and milk all at once and immediately stir vigorously over moderate heat.
• Continue to cook until thickened, stirring frequently to create a sauce-like consistency, although it will stay a bit thin.
• Cool, stirring occasionally. Chill.
• Just before serving, stir berries gradually into the sauce.

CARNIVAL CRUISE STRAWBERRY BISQUE

Steps:

• Puree strawberries, milk, cream and sour cream in blender or food processor until smooth.
• Stir in sugar.
• Chill 8 hours or overnight in refrigerator before serving.

STRAWBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Stir 1/2 cup white sugar and cornstarch together in a medium bowl. Mix in 1 cup sliced strawberries at a time.
• Combine flour, remaining 1/2 cup white sugar, brown sugar, baking powder, cinnamon, and salt in a large bowl. Stir in melted butter and egg with a fork until crumbly.
• Press 1/2 of the crumble mixture into the prepared pan. Cover with strawberry mixture, then top with remaining crumble mixture.
• Bake in the oven until golden brown, about 45 minutes. Remove from the oven and let cool to room temperature, about 20 minutes. Place in the refrigerator before slicing into 16 bars.