Strawberry Soup II Tasty Recipes

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Strawberry Soup II

"Serve this spectacular soup as an appetizer or unusual dessert. The pound cake croutons add an extra special touch! Garnish with fresh sprigs of mint."

Ingredients :

4 cups fresh strawberries
1 (12 ounce) container frozen whipped topping, thawed
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 cup white sugar
1/4 cup sour cream
12 ounces prepared pound cake, cubed
12 sprigs fresh mint

Instructions :

Prep : 5M	Cook : 12M	Ready in : 15M

Rinse strawberries with cool water to clean and then pat dry to absorb excess water. Remove strawberry stems and set aside 12 for later use.
In a large bowl, combine remaining strawberries, whipped topping, nutmeg, cinnamon, vanilla and sugar. With an electric mixer, mix on low speed for 5 to 7 minutes or until sugar has dissolved completely and mixture is smooth. Add sour cream and mix 1 minute. Place in refrigerator to chill.
Toast pound cake cubes under broiler for approximately 6 minutes, turning once to brown both sides.
Serve soup in chilled bowls and garnish with whole strawberries, pound cake croutons and fresh mint sprigs.

Notes :

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