Strawberry Soup Wpound Cake Croutons Recipes

STRAWBERRY SHORTCAKE SOUP

Steps:

• In a medium bowl, mix together the strawberries, granulated sugar, lemon juice, lemon zest, 1/4 teaspoon of the vanilla and the salt. Cover and let macerate in the refrigerator for at least 6 hours or ideally overnight.
• Place the strawberry mixture in a blender. Add the wine or apple juice and blend until completely smooth. Refrigerate until ready to serve.
• Preheat the oven to 375 degrees F. Lightly grease a baking sheet.
• For the croutons, spread the cubed pound cake on the prepared baking sheet and bake until golden brown and crispy, flipping the cubes halfway through, about 10 minutes. Set aside to cool.
• In a medium bowl, add the heavy cream, mascarpone, powdered sugar and the remaining 1/4 teaspoon vanilla. Using an electric mixer, whisk on medium speed until soft peaks form. Be careful not to over-beat.
• To assemble, divide the soup into 4 teacups or small bowls. Place a dollop of cream on each one and scatter the croutons around the top. Serve immediately.

STRAWBERRY SOUP W/POUND CAKE CROUTONS

Steps:

• 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.