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strawberry soup w/pound cake croutons

(2 ratings)
Neeniejan avatar
Recipe by
Jan W
@Neeniejan
Apollo, PA

From WQED's "From the Garden" cookbook. This is a nice refreshing soup, good way to use those fresh strawberries!

(2 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 2 Hr

Ingredients For strawberry soup w/pound cake croutons

  • 2 pt
    fresh strawberries
  • 1 c
    orange juice
  • 1-1/4 Tbsp
    instant tapioca
  • 1/8 tsp
    allspice
  • 1/8 tsp
    cinnamon
  • 1/2 c
    sugar
  • 1-1/4 tsp
    grated fresh lemon peel
  • 1 Tbsp
    fresh lemon juice
  • 1 c
    buttermilk
  • 1-1/2 c
    pound cake, cut in 1/2" cubes

How To Make strawberry soup w/pound cake croutons

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Divide soup into four bowls and top with a few croutons. Can also garnish with thin lemon slice or strawberries.
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