Strawberries and Cream, those are this month’s Improv Cooking Challenge ingredients assigned by our hostess Kristen of Frugal Antics of a Harried Homemaker. I went back and forth thinking about all the wonderful and delicious things I could make with the assigned ingredients but after enjoying delicious cold fruit soups every lunchtime during our recent 2 week transatlantic cruise I decided that I needed to make my own cold soup. I did a bit of searching on the internet and the recipe that kept coming up as a standout winning recipe was the Strawberry Soup from the 1900 Park Fare restaurant in Disney’s Grand Floridian Resort & Spa.
I scaled back on the amounts in the recipe as I was going to be the only one eating the soup as it’s not Maisie “safe” and Eammon doesn’t care for cold or fruit soups, but had I put this in a glass and told him it was a smoothie he would have gobbled it down and loved it! I was happy to have it all to myself as the soup was absolutely delicious and when you read the recipe, beyond simple to make. I wish that Maisie could enjoy this soup as it would be so special to serve for a Princess lunch. With strawberries in season, this is a perfect soup to make and enjoy.
My previous Improv Cooking Challenge entries:
April 2012 Peanut butter & Jelly: Peanut Butter & Jelly Bars
March 2012 Potato & Cheese: Loaded Potato & Buffalo Chicken Casserole
February 2012 Ginger & Carrots: Shrimp & Avocado Salad with Carrot Ginger Dressing
January 2012 Lemon & Sour Cream: Ponderosa Lemon & Sour Cream Tart
December 2011 Eggnog & Cranberries: Eggnog Popovers with Cranberry Butter
November 2011 Pumpkin & Cream Cheese: Praline Pumpkin Cheesecake
October 2011 Caramel & Apples: Caramel Stuffed Apple Cider Cookies
Strawberry Soup (Adapted from here)
- 1 lb.strawberries (frozen variety with no added sugar, thaw with juice)
- 6.4 oz. heavy cream
- 0.8 oz.sour cream
- 1.2 oz. vanilla yogurt
- fresh strawberries for garnish
- sour cream for garnish
- fresh mint for garnish
Using a blender mix together the strawberries, heavy cream, sour cream & yogurt until smooth.
Chill.
Shake well before serving. Add a dollop of sour cream, fresh strawberries and mint leaves as garnish.
Makes 3 servings.
Enjoy!
HELLO! Does that ever look delish!?! How funny about the cold soup vs smoothie -- I have a couple in my house who are just like that!
ReplyDeleteI've wanted to try a cold fruit soup. Now I have one! :)
ReplyDeleteWhat a great soup. I can just taste the sweet creaminess.
ReplyDeleteHey fellow improver (how do you make make that not look like we're working on ourselves? lol)-I made a strawberry soup as well but I love that yours and mine are different. Yours looks lovely!
ReplyDeleteWhat a great soup! Looks beautiful, delicious, and easy to prepare!
ReplyDeleteAlso, I featured your recipe on my blog today: http://thecookssister.wordpress.com/2012/05/18/five-favourites-for-friday-16/
DeleteOh yummy! I totally need to put some fruit soups in our meal rotation C:
ReplyDeleteBoth beautiful and delicious, Lisa! Great Improv dish!
ReplyDeleteOh my goodness, I had that soup at the Grand Floridian about 15 years ago, and I still remember how amazing it was! Maybe you could make it with almond and/or coconut milk and vegan yogurt (I've seen coconut milk yogurt). I bet the hint of coconut would taste delicious!
ReplyDeleteThis sounds so yummy, and I think it would be fantastic as a smoothie too!
ReplyDeleteMmmm...I lurve the Strawberry Soup at 1900 Park Fare and have made it a few times myself this year. I'll have to try your version next time!
ReplyDeleteI've never heard of a strwaberry soup - how interesting! Would love to try some :)
ReplyDeleteDelicious! Isn't it funny that it's all in the title? Like you said, if you called this a smoothie and poured it in a glass, many naysayers would definitely suck it down!
ReplyDeleteI would drink that as a smoothie in a heartbeat!
ReplyDelete