Here’s a three-in-one recipe you can’t refuse, though you might have never heard of it. Or maybe even imagined it.
This soup is a strawberry-lover’s dream come true. With a recipe that’s as easy-as-pie, Strawberry Soup can be your minute man when you’re tired of pre-dinner salads, when you’re looking for a non-typical summer dessert—it’ll even work as a light lunch option on days when your sweet tooth can’t be satiated. (And that happens more than we care to admit.)
Try it light with reduced- or sans-fat creams, or keep it real for a berry-sweet taste that isn’t to be rivaled. Just remember to chill before serving. That goes for you and the soup.
Below is the cinchy recipe, but you can download the recipe card here.
1 qt. fresh strawberries (or 16 oz. frozen)
1 C. sour cream
1 C. light cream
1/4 C. sugar
2 Tbsp. rum or 1 Tbsp. rum flavoring
Blend all ingredients in processor. Chill before serving. Optional garnishes include sliced strawberries, whole raspberries, whole blueberries and mint leaves.
Voila! We told you it was easy.