Best Fresh Strawberry Bisque With Cinnamon Croutons Recipes

Carnival Cruise Strawberry Bisque image

Provided by Kierstein

Time 8h15m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 6

2 cups frozen strawberries
1 cup milk
1/2 cup heavy cream (whipping cream)
1/2 cup sour cream
2 tablespoons sugar
fresh mint, for flavor and garnish

Steps:

Puree strawberries, milk, cream and sour cream in blender or food processor until smooth.
Stir in sugar.
Chill 8 hours or overnight in refrigerator before serving.

Nutrition Facts : Calories 260.2, Fat 19, SaturatedFat 11.6, Cholesterol 64.2, Sodium 66.5, Carbohydrate 20.9, Fiber 2.3, Sugar 12.4, Protein 3.7

Fresh Strawberry Bisque with Cinnamon Croutons image

Provided by Lynette !

Time 20m

Number Of Ingredients 14

STRAWBERRY BISQUE
1 qt fresh strawberries, hulled
2 c half-and-half
2 c apple juice
8 oz sour cream
1/2 c brown sugar, firmly packed
1/2 c honey
3 Tbsp grand marnier or other orange-flavored liqueur
2 Tbsp lemon juice
CINNAMON CROUTONS
2 Tbsp butter
3 slice white bread, cubed
1/2 tsp sugar
1/2 tsp ground cinnamon

Steps:

1. For the Bisque: Combine the first 8 ingredients in a large bowl; stir well. Transfer half of the strawberry mixture to the container of an electric blender; process on high speed 1 minute or until smooth, stopping once to scraped down the sides. Repeat the procedure with the remaining half of the strawberry mixture. Cover and chill.
2. To serve, ladle soup into individual soup bowls. Top each serving with Cinnamon Croutons.
3. For the croutons: Melt the butter in a large skillet over medium heat. Add the bread cubes, and cook until lightly browned, stirring occasionally. Remove from the heat. Combine the sugar and cinnamon; sprinkle over the warm bread cubes and stir gently. Let cool.

Celery Root Bisque With Thyme Croutons image

Provided by tornadoes three

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

1/4 cup butter
1 cup celery, chopped
1/2 cup shallot, coarsely chopped (2 lbs. celery roots (celeriac)
10 ounces russet potatoes, peeled, cut into 1-inch pieces
5 cups low sodium chicken broth, low-salt
1 1/2 teaspoons minced fresh thyme
1/4 cup whipping cream
1 teaspoon chopped fresh thyme

Steps:

Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.
Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.).
Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.

Nutrition Facts : Calories 137, Fat 9.5, SaturatedFat 5.6, Cholesterol 25.4, Sodium 102.1, Carbohydrate 10.3, Fiber 1, Sugar 0.7, Protein 4.3