Strawberry Cream Soup
Submitted by jazzee
A chilled dessert soup of blended fresh strawberries, tangy sour cream, and vanilla, served with toasted pound cake croutons. Refreshing, unexpected, and ready in under an hour.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
45 minSoup for dessert? Trust this one.
Two pints of fresh strawberries get blended with non-fat sour cream, powdered sugar, and vanilla into a silky, rosy puree. A splash of half-and-half loosens it to a spoonable consistency, and a chill in the fridge brings all the flavors together.
The real stroke of genius is the garnish: cubes of pound cake, toasted under the broiler until golden and crisp. They’re essentially sweet croutons, and they add the crunch that turns a bowl of fruit soup into something genuinely memorable.
A splash of grenadine deepens the color if you want that extra wow factor.
Kitchen Tips
- Use the ripest, most fragrant strawberries you can get; the soup has nowhere to hide mediocre fruit
- Chill thoroughly before serving; this tastes best ice-cold on a hot day
- Watch the pound cake croutons closely under the broiler; they go from golden to burnt in seconds
- Serve in shallow bowls or even martini glasses for a dramatic presentation
Ingredients
Directions
Slice strawberries and mix with sour cream.
Process briefly with food processor or blender.
Add vanilla and powdered sugar; process until smooth.
Pour into bowl and add the cream, stirring until well blended.
Chill.
To make croutons: Cut pound cake into cubes.
Toast in the oven under the broiler until lightly brown.
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