Strawberry Soup W/pound Cake Croutons Recipe

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Strawberry Soup w/Pound Cake Croutons

Jan W

By
@Neeniejan

From WQED's "From the Garden" cookbook.
This is a nice refreshing soup, good way to use those fresh strawberries!


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Comments:

Serves:

4

Prep:

20 Min

Cook:

2 Hr

Ingredients

2 pt
fresh strawberries
1 c
orange juice
1-1/4 Tbsp
instant tapioca
1/8 tsp
allspice
1/8 tsp
cinnamon
1/2 c
sugar
1-1/4 tsp
grated fresh lemon peel
1 Tbsp
fresh lemon juice
1 c
buttermilk
1-1/2 c
pound cake, cut in 1/2" cubes

Directions Step-By-Step

1
Puree berries & orange juice in blender or food processor. Strain mixture into 4-qt. stainless or glass saucepan. Combine tapioca with 1/4 cup of mixture; Add back to saucepan, along with spices. Heat to boiling, stirring constantly, cook 1 minute.
2
Add sugar, lemon peel, lemon juice and buttermilk. Using a hand blender/electric whisk, blend until smooth. Chill for at least 2 hours in refrigerator.
3
Preheat oven to 325°F. Cut pound cake into 1/2" cubes and place in single layer on baking sheet. Bake for 6-10 minutes, or until lightly browned.
4
Divide soup into four bowls and top with a few croutons. Can also garnish with thin lemon slice or strawberries.

About this Recipe