Strawberry Soup II recipe
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Ingredients
- 4 cups fresh strawberries 1 (12 ounce) container frozen whipped topping, thawed ⅛ teaspoon ground nutmeg ¼ teaspoon ground cinnamon ½ teaspoon vanilla extract 1 cup white sugar ¼ cup sour cream 12 ounces prepared pound cake, cubed 12 sprigs fresh mint
Nutrition Info
- 290.7 caloriescarbohydrate: 41.2 gcholesterol: 64 mgfat: 13.9 gfiber: 1.2 gprotein: 2.5 gsaturatedFat: 10 gservingSize: -sodium: 121.6 mgsugar: 33.5 gtransFat: : -unsaturatedFat: : -
Directions Strawberry Soup II
Directions
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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.