Chilled strawberry soup with pound cake croutons

Chilled strawberry soup with pound cake croutons

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(WJBK) -

Get this recipe courtesy of Chef Pam Gustairs. Learn more about cooking demonstrations at The Community House in Birmingham at www.tchserves.org.

Serves 6

8 cups fresh strawberries, (2 quart containers) washed, drained and stem removed
1 banana, cut in 4 pieces
1 cup pineapple or orange juice
1 cup light plain or strawberry Greek yogurt
2 tablespoons honey (optional)
1 tablespoon raspberry liqueur (or substitute with strawberry extract if available)
2 ice cubes (optional)
1 ½ cups of pound cake, cut into ½" cubes
6 sprigs fresh mint, for garnish
Splash of fresh squeezed lemon juice

Directions:
1. Preheat the oven to 350 degrees.
2. Place the pound cake cubes in the oven to toast at 350 degrees for 6-8 minutes, turning once to brown on two sides. Set aside.
3. In a food processor or blender, process the strawberries until smooth.
4. Put the strawberry puree, banana, juice, yogurt and liqueur in the processor and puree until smooth. Taste soup and add splash of lemon if needed.
5. Move the soup to a bowl; add the ice cubes and swirl to chill the liquid. Remove the ice cubes before they melt. (Mixture can be refrigerated for at least 4 hours in place of adding the ice cubes.)
6. Pour the chilled soup into a serving bowl and garnish with the pound cake croutons and mint sprigs.
7. Serve immediately.

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