Strawberry Soup Ii Recipes

STRAWBERRY SOUP

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 I

Steps:

• In a blender, combine the strawberries, yogurt, orange juice, sugar, water and cardamom. Puree until well mixed. Chill and serve.

COLD STRAWBERRY SOUP

Steps:

• In a blender or food processor puree strawberries. Pour into a large bowl and add half and half, sour cream, sugar and lemon juice. Stir until well combined. Chill.
• Serve with garnish of mint leaves

STRAWBERRY SOUP II

Steps:

• Rinse strawberries with cool water to clean and then pat dry to absorb excess water. Remove strawberry stems and set aside 12 for later use.
• In a large bowl, combine remaining strawberries, whipped topping, nutmeg, cinnamon, vanilla and sugar. With an electric mixer, mix on low speed for 5 to 7 minutes or until sugar has dissolved completely and mixture is smooth. Add sour cream and mix 1 minute. Place in refrigerator to chill.
• Toast pound cake cubes under broiler for approximately 6 minutes, turning once to brown both sides.
• Serve soup in chilled bowls and garnish with whole strawberries, pound cake croutons and fresh mint sprigs.

SMOOTH STRAWBERRY SOUP

Steps:

• In a large bowl, combine the first six ingredients. Place half of the mixture in a blender; cover and process until pureed. Transfer to a large bowl. Repeat with the remaining strawberry mixture., Stir in cream and orange juice if desired. Cover and refrigerate for 2 hours., Meanwhile, in a small skillet over medium heat, saute bread cubes in butter until golden brown. Remove from the heat. Sprinkle with cinnamon-sugar; toss to coat. Cool. Stir soup before serving; garnish with croutons.

STRAWBERRY SOUP

Steps:

• Clean and cut strawberries in to pieces.
• Reserve 1 1/2 cup of the cut strawberries. Chill until serving time.
• Add the strawberries, water and sugar to the blender and process until soupy.
• Run mixture through a fine strainer to get all the liquid; discard the seeds and solids.
• Pour into a large bowl and add the amaretto, stir.
• Cover and place chill.
• In a small bowl mix sour cream with 1/4 cup powder sugar.
• Cover and chill until serving time.
• To serve mix reserved strawberry pieces into soup.
• Ladle soup into bowls.
• Serve with a spoon of sour cream mixture in the middle. You may use equal amounts of Splenda in place of the sugars.