Strawberry Cream Soup Recipes

SUMMER STRAWBERRY SOUP

Steps:

• In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours. Garnish with additional yogurt and mint leaves if desired.

STRAWBERRY SOUP I

Steps:

• In a blender, combine the strawberries, yogurt, orange juice, sugar, water and cardamom. Puree until well mixed. Chill and serve.

COLD STRAWBERRY SOUP

Steps:

• In a blender or food processor puree strawberries. Pour into a large bowl and add half and half, sour cream, sugar and lemon juice. Stir until well combined. Chill.
• Serve with garnish of mint leaves

STRAWBERRY SOUP

Steps:

• In a blender, combine all the ingredients but the whipped topping and mint and process until smooth. Ladle the soup into bowls and top with a dollop of whipped topping. Garnish with mint, if desired.

CHILLED STRAWBERRY SOUP

Steps:

• Puree strawberries, milk, cream and sour cream in a blender or food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.

STRAWBERRY CREAM SOUP

Steps:

• 1. Slice strawberries and mix with sour cream.
• 2. Process briefly with food processor or blender.
• 3. Add vanilla & almond extracts, and confectioners' sugar; process until smooth.
• 4. Pour into bowl and add half and half, stirring until well blended. Chill thoroughly.
• 5. To make croutons while soup is chilling: Cut pound cake into small, thin cubes. Toast in the oven under the broiler until lightly brown. Watch them closely, so they don't burn! Cool completely.
• 6. Also while soup is chilling, dip milk wafers into melted semi-sweet chocolate, covering only 1/2 the wafer. You will have to use a spoon or a spreader to get the chocolate half-way up the wafer, since you are only melting a half-cup, and it won't be very deep in your double boiler. After applying, let them 'set' on waxed paper.
• 7. Using your 6 reserved small strawberries, make a strawberry "fan" for a garnish for each bowl: slice strawberry into several very thin slices, but don't cut all the way thru the leaves (a good egg slicer is great for this, just don't push the strawberry all the way thru the wires). Leave the leaves and the hull of the strawberry intact.
• 8. Distribute soup evenly between six small bowls. Sprinkle croutons on top of soup, and lay a strawberry fan on top of croutons. Serve chocolate-covered milk wafers on the side. This makes a lovely summer "light" dessert soup.

DISNEY WORLD'S STRAWBERRY SOUP

Steps:

• Thaw the frozen berries in their juices.
• Blend all of the ingredients (except the fresh berries) on low until smooth.
• Chill, shake well before serving.
• Add fresh strawberry halves as a garnish.

CHAMPAGNE INFUSED STRAWBERRY SOUP

Steps:

• In a saucepan, bring water, strawberries, sugar, lemon juice, and Champagne to a boil.
• Let simmer for 10 minutes, then add mint leaves. Let cool to room temperature.
• Blend together with an immersion blender or in a standing blender, then strain through a sieve. Chill in the refrigerator, covered, for 3 hours.
• Serve in soup bowls with a scoop of ice cream, sorbet, or plain/vanilla/lemon yogurt. Or just plain! Garnish with mint leaves.