Strawberry Soup w/Pound Cake Croutons

Name: Strawberry Soup w/Pound Cake Croutons
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4
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

Strawberry Soup W/pound Cake Croutons Recipe

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By Jan W
@Neeniejan

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

Rating:

★★★★★ 2 votes5

Comments:

5 Comments

Serves:

Prep:

20 Min

Cook:

2 Hr

Ingredients

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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

How to Make Strawberry Soup w/Pound Cake Croutons

Step-by-Step

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.
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.
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.
Divide soup into four bowls and top with a few croutons. Can also garnish with thin lemon slice or strawberries.

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