Strawberry Soup With Strawberry Sorbet And Pound Cake Croutons Recipe
Ingredients
| Frozen strawberries package | 2 , thawed | |
| Sugar | 1/4 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Strawberry | 1 Carton (1l) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Strawberries | 1 1/2 Cup (16 tbs), sliced | |
| 1 cup peeled, chopped mango | ||
| Pineapple | 1/2 Cup (16 tbs), chopped | |
| Strawberry | 3 Carton (1l) | |
| Cake | 1 Cup (16 tbs) | |
| Strawberries | 1 Cup (16 tbs), sliced | |
Directions
Drain thawed strawberries, reserving 1 cup juice.
Combine drained strawberries, 1/4 cup sugar, lemon juice, and 1 carton yogurt in a blender; cover and process until smooth.
Pour mixture into an 8-inch square baking dish; cover and freeze until firm, stirring occasionally.
Combine reserved strawberry juice and 1/2 cup sugar in a small saucepan.
Cook over medium-high heat 2 minutes or until sugar dissolves, stirring constantly.
Let cool slightly.
Combine juice mixture, 1 1/2 cups sliced strawberries, mango, pineapple, and 3 cartons yogurt in blender; cover and process until mixture is smooth.
Pour into a bowl; cover and chill.
Place pound cake cubes on a baking sheet; broil 1 minute or until toasted, stirring cubes halfway through cooking time.
Spoon 3/4 cup soup in each of 8 small bowls; top each with 1/4 cup sorbet, 2 tablespoons cake cubes, and 2 tablespoons sliced strawberries.
Garnish with mint, if desired.
Combine drained strawberries, 1/4 cup sugar, lemon juice, and 1 carton yogurt in a blender; cover and process until smooth.
Pour mixture into an 8-inch square baking dish; cover and freeze until firm, stirring occasionally.
Combine reserved strawberry juice and 1/2 cup sugar in a small saucepan.
Cook over medium-high heat 2 minutes or until sugar dissolves, stirring constantly.
Let cool slightly.
Combine juice mixture, 1 1/2 cups sliced strawberries, mango, pineapple, and 3 cartons yogurt in blender; cover and process until mixture is smooth.
Pour into a bowl; cover and chill.
Place pound cake cubes on a baking sheet; broil 1 minute or until toasted, stirring cubes halfway through cooking time.
Spoon 3/4 cup soup in each of 8 small bowls; top each with 1/4 cup sorbet, 2 tablespoons cake cubes, and 2 tablespoons sliced strawberries.
Garnish with mint, if desired.
Chef
