Strawberry Soup Recipe
Strawberry Soup
Author: Cynthia Lee
Nutrition Information
- Serves: 8
- Calories: 252
- Fat: 20.4 g
- Carbohydrates: 14.4 g
- Sodium: 60 mg
- Fiber: 1 g
- Protein: 4.3 g
- Cholesterol: 69 mg
Recipe type: Appetiser
Cuisine: American
Prep time:
Total time:
There are hundreds of different types of soups made in all parts of the world according to the culture and traditions of a region. One such soup is the strawberry soup, which is not very common, but can be extremely delicious if made perfectly.
Ingredients
- Fresh strawberries - 4 cups
- Frozen whipped topping - 1 thawed container (12 ounce)
- Vanilla extract - ½ tsp.
- Ground nutmeg - ⅛ tsp.
- Ground cinnamon - ¼ tsp.
- White sugar - 1 cup
- Sour cream - ¼ cup
- Mint springs - 12 fresh
- Prepared pound cake - 12 oz.
Instructions
- You need to rinse the fresh strawberries under cool running water before you drain them and remove any excess water by softly patting the strawberries with paper towels.
- Use a sharp knife or a strawberry huller to remove the stems.
- At this stage, you may set aside about 10 or 12 whole strawberries for garnishing that will be done later.
- You can now grab a large bowl and combine strawberries, nutmeg, whipped topping, cinnamon, sugar and vanilla extract in it.
- On low speed, you should mix the ingredients in an electronic mixer for about five to seven minutes.
- You may stop when the sugar has properly dissolved and the mixture has become smooth.
- The next step is to add sour cream to the bowl and mix it for another minute on low speed.
- You can put the bowl in the refrigerator so that it gets chilled.
- You should now slice the pound cake into cubes before you put them under the broiler for three minutes.
- After three minutes, you can turn them over and brown the other sides of the cubes for three minutes.
- You may garnish the soup with toasted pound cake croutons, whole strawberries and sprigs of fresh mint.
- Make sure that the soup is served in chilled bowls.
Instructions
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1
Goes well with:
Blackberry Spinach Salad
The blackberry spinach salad is going to add the greens in your soup. Consume the salad before you take the soup.
 Vanilla extract - ½ tsp. Ground nutmeg - ⅛ tsp. Ground cinnamon - ¼ tsp. White sugar - 1 cup Sour cream - ¼ cup Mint springs - 12 fresh Prepared pound cake - 12 oz. Instructions You need to rinse the fresh strawberries under cool running water before you drain them and remove any excess water by softly patting the strawberries with paper towels. Use a sharp knife or a strawberry huller to remove the stems. At this stage, you may set aside about 10 or 12 whole strawberries for garnishing that will be done later. You can now grab a large bowl and combine strawberries, nutmeg, whipped topping, cinnamon, sugar and vanilla extract in it. On low speed, you should mix the ingredients in an electronic mixer for about five to seven minutes. You may stop when the sugar has properly dissolved and the mixture has become smooth. The next step is to add sour cream to the bowl and mix it for another minute on low speed. You can put the bowl in the refrigerator so that it gets chilled. You should now slice the pound cake into cubes before you put them under the broiler for three minutes. After three minutes, you can turn them over and brown the other sides of the cubes for three minutes. You may garnish the soup with toasted pound cake croutons, whole strawberries and sprigs of fresh mint. Make sure that the soup is served in chilled bowls. 3.2.1284
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