Strawberry Cream Soup
Yield
6 servingsPrep
15 minCook
?Ready
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pints |
strawberries
fresh |
*
|
| 15 | ounces |
sour cream, non-fat
|
|
| 2 | teaspoons |
vanilla extract
|
|
| ⅓ | cup |
powdered sugar
|
|
| ½ | cup |
light cream (half&half)
|
|
| 6 | slices |
pound cake
optional |
*
|
| 1 ½ | teaspoons |
grenadine
optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
strawberries
fresh |
*
|
| 433.5 | ml/g |
sour cream, non-fat
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 79 | ml |
powdered sugar
|
|
| 118 | ml |
light cream (half&half)
|
|
| 6 | slices |
pound cake
optional |
*
|
| 7.5 | ml |
grenadine
optional |
* |
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.
