STRAWBERRY SOUP W/POUND CAKE CROUTONS
From WQED's "From the Garden" cookbook. This is a nice refreshing soup, good way to use those fresh strawberries!
Provided by Jan W @Neeniejan
Categories Fruit Sides
Number Of Ingredients 10
Steps:
- Puree berries & orange juice in blender or food processor. Strain mixture into 4-qt. stainless or glass saucepan. Combine tapioca with 1/4 cup of mixture; Add back to saucepan, along with spices. Heat to boiling, stirring constantly, cook 1 minute.
- Add sugar, lemon peel, lemon juice and buttermilk. Using a hand blender/electric whisk, blend until smooth. Chill for at least 2 hours in refrigerator.
- Preheat oven to 325°F. Cut pound cake into 1/2" cubes and place in single layer on baking sheet. Bake for 6-10 minutes, or until lightly browned.
- Divide soup into four bowls and top with a few croutons. Can also garnish with thin lemon slice or strawberries.
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