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Chilled Strawberry Soup with Pound Cake Croutons

Source of Recipe

From "Berries — A Country Garden Cookbook"


Recipe Introduction

"This is a perfect picnic soup. Pack it in your thermos to keep it cool and serve it when you spread your blanket under a big tree."

List of Ingredients

â—¦ 4 cups sliced fresh strawberries
â—¦ 1 banana, cut in 4 pieces
â—¦ 1 cup pineapple, orange, or banana juice
â—¦ 1 cup light sour cream
â—¦ 1 tablespoon raspberry liqueur
â—¦ 2 ice cubes
â—¦ 1 ½ cups of pound cake, cut into ½-inch cubes
â—¦ 6 sprigs fresh mint, for garnish


Recipe

In a food processor or blender, process the strawberries, banana, juice, sour cream, and liqueur until smooth.

Add the ice cubes and swirl briefly to chill the liquid. Remove the ice cubes before they melt completely.

Preheat the oven to broil.
Place the pound cake cubes onto a baking sheet. Toast for 6 minutes under broiler, turning once to brown on 2 sides. To serve, pour the soup into small, chilled bowls and garnish with the toasted pound cake croutons and mint sprigs.

Serves 6