STRAWBERRY SHORTCAKE SOUP
Provided by Giada De Laurentiis
Categories dessert
Time 6h35m
Yield 4 servings
Number Of Ingredients 12
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
Provided by Robin Miller : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a blender, combine all the ingredients but the whipped topping and mint and process until smooth. Ladle the soup into bowls and top with a dollop of whipped topping. Garnish with mint, if desired.
STRAWBERRY SOUP W/POUND CAKE CROUTONS
From WQED's "From the Garden" cookbook. This is a nice refreshing soup, good way to use those fresh strawberries!
Provided by Jan W @Neeniejan
Categories Fruit Sides
Number Of Ingredients 10
Steps:
- Puree berries & orange juice in blender or food processor. Strain mixture into 4-qt. stainless or glass saucepan. Combine tapioca with 1/4 cup of mixture; Add back to saucepan, along with spices. Heat to boiling, stirring constantly, cook 1 minute.
- Add sugar, lemon peel, lemon juice and buttermilk. Using a hand blender/electric whisk, blend until smooth. Chill for at least 2 hours in refrigerator.
- Preheat oven to 325°F. Cut pound cake into 1/2" cubes and place in single layer on baking sheet. Bake for 6-10 minutes, or until lightly browned.
- Divide soup into four bowls and top with a few croutons. Can also garnish with thin lemon slice or strawberries.
SUMMER STRAWBERRY SOUP
You'll be amazed that just five ingredients can create something so spectacular! This chilled strawberry soup is certain to become a new summertime favorite. -Verna Bollin, Powell, Tennessee
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours. Garnish with additional yogurt and mint leaves if desired.
Nutrition Facts : Calories 192 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 55mg sodium, Carbohydrate 42g carbohydrate (37g sugars, Fiber 3g fiber), Protein 5g protein.
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