Smooth Strawberry Soup

Submitted by Sydney Mike

"The original of this recipe, which has been tweaked, was found in the Nov/Dec 2009 Taste of Home: Heartwarming Soups. The preparation time does not include the 2 hours needed for the pureed berry mixture to cool in the refrigerator."

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 6

ingredients

• FOR THE SOUP

• 1 quart strawberry, halved
• 2 cups apple juice
• 1 cup sour cream
• 1⁄3 cup brown sugar, packed
• 1⁄3 cup honey
• 2 tablespoons fresh lemon juice
• 1 1⁄2 cups half-and-half
• 3 tablespoons orange juice

• FOR THE CROUTONS

• 4 slices white bread, crusts removed, cubed
• 2 tablespoons unsalted butter
• 1 teaspoon ground cinnamon
• 1 teaspoon granulated sugar

directions

1. FOR THE SOUP: In a large bowl, combine the berries, apple juice, sour cream, brown sugar, honey & lemon juice.
2. Place half of this berry mixture in a blender, then cover & process until pureed. Transfer the puree to a second large bowl, then repeat the process with the remaining berry mixture.
3. Stir in the half-and-half & the orange juice, then cover & refrigerate for 2 hours.
4. FOR THE CROUTONS: While the puree is cooling, in a small skillet, over medium heat, saute the bread cubes in the butter until they are golden brown.
5. While they are browning, mix the ground cinnamon & granulated sugar together in a small container.
6. When bread cubes are browned, remove them from the heat, then sprinkle with the cinnamon/sugar, tossing to coat.
7. Let croutons cool, & just before serving, stir the soup & garnish with croutons.