Strawberry Soup II

Strawberries are blended with whipping cream, cinnamon, nutmeg, vanilla extract and sour cream in this elegant chilled soup. Serve garnished with pound cake croutons and fresh berries.

• Preparation Time: 5 mins
• Cooking Time: 10 mins
• Total Time: 15 mins
• Calories: 291 Calories

Ingredients

• 1 cup white sugar
• ½ teaspoon vanilla extract
• ⅛ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon
• 1 (12 ounce) container frozen whipped topping, thawed
• ¼ cup sour cream
• 4 cups fresh strawberries
• 12 ounces prepared pound cake, cubed
• 12 sprigs fresh mint

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Toast pound cake cubes under broiler for approximately 6 minutes, turning once to brown both sides.

Step 4

Serve soup in chilled bowls and garnish with whole strawberries, pound cake croutons and fresh mint sprigs.