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strawberry soup w/pound cake croutons

(2 RATINGS)
90 Pinches
Neeniejan avatar
Apollo, PA
Updated on May 23, 2011

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

prep time 20 Min
cook time 2 Hr
method ---
yield 4 serving(s)

Ingredients

  • 2 pints fresh strawberries
  • 1 cup orange juice
  • 1-1/4 tablespoon instant tapioca
  • 1/8 teaspoon allspice
  • 1/8 teaspoon cinnamon
  • 1/2 cup sugar
  • 1-1/4 teaspoon grated fresh lemon peel
  • 1 tablespoon fresh lemon juice
  • 1 cup buttermilk
  • 1-1/2 cup pound cake, cut in 1/2" cubes

How To Make strawberry soup w/pound cake croutons

  • 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.
  • Step 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.
  • Step 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.
  • Step 4
    Divide soup into four bowls and top with a few croutons. Can also garnish with thin lemon slice or strawberries.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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