Strawberry Soup Supreme Recipes

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.

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.

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 I

Steps:

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

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.

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 CAKE SUPREME

Steps:

• Preheat oven to 350 degrees. Grease and flour 3 9 inch round pans.
• In a large bowl, mix toether cake mix and gelatin.
• make a well in the center and add 1 cup mashed strawberries, oil, milk and eggs. Beat on low speed just until blended. Beat on medium speed for 4 minutes scraping bowl.
• Fold in coconut and pecans.
• Pour batter evenly into the 3 pans. Then bake in oven 25-30 minutes or until a toothpick comes out clean.
• Cool in pan for 10 minutes, then turn out on wire rack and cool completely.
• To make Strawberry Cream Cheese Frosting: Mash 3/4 cup fresh strawberries to make 1/2 cup, then DRAIN WELL. Meanwhile beat cream cheese and butter until smooth. Blend in the confectioners sugar and then add your drained strawberries. Beat on medium until well combined. Fold in coconut and pecans. Refrigerate until cake is completely cooled.
• Frost cake between layers and top and sides. Chill uncovered for 30 minutes until frosting is set. Cover and chill for at least 4 hours before serving.

STRAWBERRY CHEESECAKE SUPREME

Steps:

• Mix together the crumbs, coconut and butter; press onto bottom of 9-inch springform pan.
• Line side of pan with 4-inch-wide strip parchment or waxed paper.
• Reserve 8 berries for garnish; cut remaining berries into 1/4-inch-thick slices.
• Stand enough of the largest berry slices to form single layer around edge of lined pan; gently place bottoms of berry slices against side of pan.
• Mash remaining sliced berries.
• Sprinkle gelatine over cold water in saucepan; let stand 5 minute to soften.
• Cook on low heat until gelatine is dissolved.
• Beat cream cheese, sugar and juices in medium bowl with mixer until well blended.
• Fold in mashed berries; mix well.
• Gradually beat in gelatine.
• Refrigerate 5 minute or until slightly thickened.
• Whisk in 1 cup whipped topping; pour into prepared pan.
• Refridgerate 3 hours or until firm.
• Remove rim of pan; discard parchment paper.
• Cut reserved 8 strawberries in half.
• Spread remaining whipped topping around edge of cake and top with strawberry halves.

STRAWBERRY SOUP SUPREME

Steps:

• Toss 2 tablespoons of sugar throughout the quartered strawberries. Refrigerate for about an hour.
• Blend 3/4ths of the strawberries with the yogurt, cream, and the rest of the sugar until smooth in a blender or with a hand-blender.
• Refrigerate. Serve soup quite cold. Place a few crushed mint leafs in the bottom of each bowl. Ladle the soup over the mint leaves. Put a few of the quartered strawberries into each bowl to add texture to the smooth soup. Enjoy!