Chilled Strawberry Soup with Sweet Lemon Croutons

 

Recipe By : Adobe Village Graham Inn- Geckos and Granola Cookbook

Servings: 6

—–Croutons—–

3 slices lemon pound cake

—–Soup—–

1 1/2 quarts fresh strawberries, washed and hulled

1/2 cup apple juice

2 tablespoons brown sugar

2 tablespoons honey

1/4 cup sour cream

1/4 cup half and half

 

1. Preheat oven to 250°.

 

2. Cut the pound cake into 1/2 inch cubes. Place them on a cookie sheet and

bake for 30 minutes and then turn off the oven and let the croutons continue

drying. When cool, store in a covered container until ready to serve.

 

3. Puree the strawberries in a blender with the apple juice. Add the

remaining ingredients and blend until smooth. Chill. When ready to serve,

top with a sprinkling of the sweet croutons.

 

 

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