Fresh Strawberry Bisque With Cinnamon Croutons Recipes

CROUTONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

FRESH STRAWBERRY BISQUE WITH CINNAMON CROUTONS

Steps:

• 1. For the Bisque: Combine the first 8 ingredients in a large bowl; stir well. Transfer half of the strawberry mixture to the container of an electric blender; process on high speed 1 minute or until smooth, stopping once to scraped down the sides. Repeat the procedure with the remaining half of the strawberry mixture. Cover and chill.
• 2. To serve, ladle soup into individual soup bowls. Top each serving with Cinnamon Croutons.
• 3. For the croutons: Melt the butter in a large skillet over medium heat. Add the bread cubes, and cook until lightly browned, stirring occasionally. Remove from the heat. Combine the sugar and cinnamon; sprinkle over the warm bread cubes and stir gently. Let cool.

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.