 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
The preparation time does not include the 2 hours needed for the pureed berry mixture to cool in the refrigerator. Ingredients:
1 quart strawberry, halved |
2 cups apple juice |
1 cup sour cream |
1/3 cup brown sugar, packed |
1/3 cup honey |
2 tablespoons fresh lemon juice |
1 1/2 cups half-and-half |
3 tablespoons orange juice |
4 slices white bread, crusts removed, cubed |
2 tablespoons unsalted butter |
1 teaspoon ground cinnamon |
1 teaspoon granulated sugar |
Directions:
1. FOR THE SOUP: In a large bowl, combine the berries, apple juice, sour cream, brown sugar, honey & lemon juice.
2. Place half of this berry mixture in a blender, then cover & process until pureed. Transfer the puree to a second large bowl, then repeat the process with the remaining berry mixture.
3. Stir in the half-and-half & the orange juice, then cover & refrigerate for 2 hours.
4. FOR THE CROUTONS: While the puree is cooling, in a small skillet, over medium heat, saute the bread cubes in the butter until they are golden brown.
5. While they are browning, mix the ground cinnamon & granulated sugar together in a small container.
6. When bread cubes are browned, remove them from the heat, then sprinkle with the cinnamon/sugar, tossing to coat.
7. Let croutons cool, & just before serving, stir the soup & garnish with croutons.
|
|