Strawberry Soup II

Strawberry Soup II

22
CORWYNN DARKHOLME 242

"Serve this spectacular soup as an appetizer or unusual dessert. The pound cake croutons add an extra special touch! Garnish with fresh sprigs of mint."

Ingredients

15 m {{adjustedServings}} servings 291 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 41.2g
  • 13%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Rinse strawberries with cool water to clean and then pat dry to absorb excess water. Remove strawberry stems and set aside 12 for later use.
  2. In a large bowl, combine remaining strawberries, whipped topping, nutmeg, cinnamon, vanilla and sugar. With an electric mixer, mix on low speed for 5 to 7 minutes or until sugar has dissolved completely and mixture is smooth. Add sour cream and mix 1 minute. Place in refrigerator to chill.
  3. Toast pound cake cubes under broiler for approximately 6 minutes, turning once to brown both sides.
  4. Serve soup in chilled bowls and garnish with whole strawberries, pound cake croutons and fresh mint sprigs.
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Reviews

22
  1. 27 Ratings

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Absolutely DELICIOUS!!!! This is a great dessert soup which has good flavor with the cinnamon and nutmeg added. My only change was to half the recipe to 6 servings. I did cut back on the sugar...

This was so good. I had a strawberry soup once when on a cruise ship and I wanted to try making it when I got home. It's just as good on dry land! :)

This was a BIG hit. Even the kids loved and kept asking for more. Left out the netmeg(didn't have) and had no frozen whipped topping so I made some from whipping cream. Fresh strawberry's are...