Strawberry Soup with Pound Cake Croutons
This chilled soup is a Northwest favorite, served late June through early August, when the strawberries are at their peak.
Strawberry Soup with Pound Cake Croutons
This chilled soup is a Northwest favorite, served late June through early August, when the strawberries are at their peak.
Servings
4-6
Servings
4-6
Instructions
  1. In a food processor or blender, pulse strawberries, banana, orange juice, sour cream, and raspberry liquor until smooth.
  2. Add ice cubes and stir to chill the liquid, removing the ice cubes before they melt completely. Do not pulse the ice cubes.
  3. To serve, divide into small chilled soup bowls.
  4. Garnish with fresh mint, strawberries or pound cake croutons (recipe below). Serve immediately.
  5. Pound Cake Croutons: Preheat oven to broil. Cut pound cake into 1/2-inch cubes until you have about 1 ½ to 2 cups. Toast cubes, turning once to brown on two sides. Float on top of soup.