Strawberry Soup Recipe
40aprons.com/strawberry-soup/Sweet and creamy strawberry soup, served chilled with sliced strawberries and fresh mint. Just like you'd get at the Grand Floridian!
Recipe Makes (Approximate): servings
Equipment
- standard blender
- Silicone spatula
- Serving bowls
Ingredients
For the Strawberry Soup
- 2 pounds frozen strawberries
- 16 ounces heavy cream
- 2 ounces sour cream
- 3 ounces plain yogurt (vanilla or strawberry)
- 2 tablespoons sweetener of choice (granulated sugar, honey, maple sweetener, etc.)
Serving Suggestions (All Optional)
- ½ pound fresh strawberries (tops removed, berries sliced)
- whipped cream
- fresh mint leaves
Instructions
- Defrost 2 pounds frozen strawberries in refrigerator overnight or until completely thawed.
- Add defrosted strawberries and juices to blender, then add 16 ounces heavy cream, 2 ounces sour cream, and 3 ounces plain yogurt. Blend ingredients together until completely smooth, pausing blender to scrape down sides of bowl as needed.
- Taste mixture and add 2 tablespoons sweetener of choice in small increments. Blend mixture to incorporate sweetener, then taste and repeat as needed until satisfied with sweetness of mixture.
- Place blender in refrigerator and chill mixture 30 minutes or until chilled.
- When mixture is cold, remove blender from refrigerator. Shake well to reincorporate ingredients, then portion soup into serving bowls.
- Divide ½ pound fresh strawberries evenly between bowls of soup. Garnish with whipped cream and fresh mint leaves if desired. Serve soup chilled.
Recipe Notes
- If your strawberries and yogurt are already sweet, you may not need the full 2 tablespoons of sweetener.
Nutrition Information (Approximate)
Serving Size: 1servingCalories: 540calProtein: 6gFat: 45gSaturated Fat: 28gCholesterol: 139mgSodium: 48mgPotassium: 592mgTotal Carbs: 33gFiber: 6gSugar: 25gNet Carbs: 27gVitamin A: 1810IUVitamin C: 168mgCalcium: 160mgIron: 1mg
https://40aprons.com/strawberry-soup/