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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Serve this spectacular soup as an appetizer or unusual dessert. The pound cake croutons add an extra special touch! Garnish with fresh sprigs of mint. Ingredients:
4 cups fresh strawberries |
1 (12 ounce) container frozen whipped topping, thawed |
1/8 teaspoon ground nutmeg |
1/4 teaspoon ground cinnamon |
1/2 teaspoon vanilla extract |
1 cup white sugar |
1/4 cup sour cream |
12 ounces prepared pound cake, cubed |
12 sprigs fresh mint |
Directions:
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.
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.
3. Toast pound cake cubes under broiler for approximately 6 minutes, turning once to brown both sides.
4. Serve soup in chilled bowls and garnish with whole strawberries, pound cake croutons and fresh mint sprigs.
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