Strawberry Soup Recipes

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.

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.

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:

• Reserve 4 of the best strawberries for garnish and roughly chop remaining berries. Set them in a
• nonreactive saucepan, and add sugar and water. Cover and bring to a simmer. When the strawberries begin to release their juices, add the red wine dissolved with cornstarch and simmer for 10 minutes in all.
• Puree the berries through a food mill or processor and chill for dessert. Before serving, taste; add more wine and sugar if necessary. Slice the reserved berries into fan like shapes. Spoon the soup into chilled shallow bowls and top with whipped cream; center strawberry garnish over cream and enjoy.

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.

STRAWBERRY SOUP

Steps:

• Put all the ingredients in a blender and puree until smooth. Cover and chill very thoroughly before serving.

STRAWBERRY SOUP I

Steps:

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

STRAWBERRY SOUP

Steps:

• Put the strawberries in a serving bowl and sprinkle with the sugar.
• Let them sit for some 10-15 min (or until the sugar melts completely) and then pour the milk over them and mix well.
• Enjoy.

STRAWBERRY SOUP

Steps:

• Separate out a fourth of the prettiest strawberries. Quarter or slice them and toss in a large bowl with 1 tablespoon of the lemon juice and the sugar. Cover and refrigerate for 1 hour or longer.
• Place the remaining strawberries in the bowl of a standing mixer fitted with the paddle, or in a food processor fitted with the steel blade. If using the mixer, turn on at medium-low speed and crush the berries to a coarse puree. If using a food processor pulse to a coarse puree. Add the remaining lemon juice, the orange juice, the honey and the rose water and beat together. Taste and add more honey if desired. Chill until ready to serve.
• Just before serving, stir the quartered strawberries with the juice that has accumulated in the bowl into the crushed strawberries. Ladle into bowls, top with chopped or slivered mint, and serve.

STRAWBERRY SOUP

Steps:

• Wash & hull strawberries, then put the berries & the rest of the ingredients in a blender & process 45 seconds or until smooth.
• Serve in chilled cups.

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.

STRAWBERRY SOUP

Steps:

• Clean and cut strawberries in to pieces.
• Reserve 1 1/2 cup of the cut strawberries. Chill until serving time.
• Add the strawberries, water and sugar to the blender and process until soupy.
• Run mixture through a fine strainer to get all the liquid; discard the seeds and solids.
• Pour into a large bowl and add the amaretto, stir.
• Cover and place chill.
• In a small bowl mix sour cream with 1/4 cup powder sugar.
• Cover and chill until serving time.
• To serve mix reserved strawberry pieces into soup.
• Ladle soup into bowls.
• Serve with a spoon of sour cream mixture in the middle. You may use equal amounts of Splenda in place of the sugars.

STRAWBERRY SOUP

Steps:

• In a blender, combine all ingredients. Cover and process until smooth. Pour into two bowls; cover and refrigerate until thoroughly chilled, about 1-2 hours.