Thursday, July 12, 2007
When Jason and I went on our cruise, every day the dinner menu had some sort of chilled fruit soup. These quickly became my favorite thing to order and probably some of my favorite dishes overall on the cruise. I just found this recipe on my friend Brittany's blog and thought I'd pass it on. I plan on making this sometime soon!
This soup is a strawberry-lover’s dream come true. With a recipe that’s as easy-as-pie, Strawberry Soup can be your minute man when you’re tired of pre-dinner salads, when you’re looking for a non-typical summer dessert—it’ll even work as a light lunch option on days when your sweet tooth can’t be satiated. (And that happens more than we care to admit.)
Try it light with reduced- or sans-fat creams, or keep it real for a berry-sweet taste that isn’t to be rivaled. Just remember to chill before serving. That goes for you and the soup.
1 qt. fresh strawberries (or 16 oz. frozen)
1 C. sour cream
1 C. light cream
1/4 C. sugar
2 Tbsp. rum or 1 Tbsp. rum flavoring
Blend all ingredients in processor. Chill before serving. Optional garnishes include sliced strawberries, whole raspberries, whole blueberries and mint leaves.
Voila! We told you it was easy.
Found on Your Heart Out blog.