Strawberry Soup
1900 Park Fare, Grand Floridian Resort & Spa
Click Here For Printable Version
1900 Park Fare is meant to recall the elegance of the Victorian era, with a menu that spans a variety of cuisines that even Victoria herself would be proud to consider part of her Empire. One of the most popular dishes is an item that could be taken either as a soup or a dessert (or perhaps both?): Strawberry Soup. This rich and creamy dessert is actually ridiculously easy to make, if you have a blender on hand (I tossed it in my trusty Blendtec and it was a snap.)
Seeing as it's strawberry season here in Florida, it was the perfect time to grab the fresh strawberries used for garnish, but the soup itself calls for frozen strawberries, which you can, of course, find year round!
Yield:
1900 Park Fare is meant to recall the elegance of the Victorian era, with a menu that spans a variety of cuisines that even Victoria herself would be proud to consider part of her Empire. One of the most popular dishes is an item that could be taken either as a soup or a dessert (or perhaps both?): Strawberry Soup. This rich and creamy dessert is actually ridiculously easy to make, if you have a blender on hand (I tossed it in my trusty Blendtec and it was a snap.)
Seeing as it's strawberry season here in Florida, it was the perfect time to grab the fresh strawberries used for garnish, but the soup itself calls for frozen strawberries, which you can, of course, find year round!
Yield:
Seeing as it's strawberry season here in Florida, it was the perfect time to grab the fresh strawberries used for garnish, but the soup itself calls for frozen strawberries, which you can, of course, find year round!
Yield:
About 4-6 servings
About 4-6 servings
Ingredients
- 2.5 pounds frozen strawberries (thawed, with juice)
- 16 ounces heavy cream
- 2 ounces sour cream
- 3 ounces plain yogurt
- Sugar, to taste
- 8 ounces fresh strawberries
- 1 cup whole milk
- 2 eggs
- Non-stick cooking spray
- 2.5 pounds frozen strawberries (thawed, with juice)
- 16 ounces heavy cream
- 2 ounces sour cream
- 3 ounces plain yogurt
- Sugar, to taste
- 8 ounces fresh strawberries
- 1 cup whole milk
- 2 eggs
- Non-stick cooking spray
Directions
1. Place thawed strawberries with juice, heavy cream, sour cream, and yogurt in blender.
2. Start blender low, and gradually increase speed, until at a medium speed.
3. Blend until you have a smooth, uniform product.
4. Taste - if your strawberries were not sweet enough, you will need to add sugar. I did so 1/4 cup at a time until I reached the sweetness I desired. (It took about 1/2 cup, your mileage may vary depending on your berries.)
5. Chill for 30-60 minutes.
6. Slice fresh strawberries.
7. Pour soup into a bowl and garnish with strawberry slices.
No comments :
Post a Comment