Strawberry Shortcake Soup
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
45
Spice
46
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Granulated Sugar1 tsp
Lemon Zest (grated)1 tsp
Pure Vanilla Extract1 tsp
Kosher Salt1 cup
Heavy Cream (chilled)1.5 tsps
Powdered SugarDirections:
1
In a medium bowl, mix together the strawberries, granulated sugar, lemon juice, lemon zest, 1/4 teaspoon of the vanilla and the salt
2
Cover and let macerate in the refrigerator for at least 6 hours or ideally overnight
3
Place the strawberry mixture in a blender
4
Add the wine or apple juice and blend until completely smooth
5
Refrigerate until ready to serve
6
Preheat the oven to 375 degrees F
7
Lightly grease a baking sheet
8
For the croutons, spread the cubed pound cake on the prepared baking sheet and bake until golden brown and crispy, flipping the cubes halfway through, about 10 minutes
9
Set aside to cool
10
In a medium bowl, add the heavy cream, mascarpone, powdered sugar and the remaining 1/4 teaspoon vanilla
11
Using an electric mixer, whisk on medium speed until soft peaks form
12
Be careful not to over-beat
13
To assemble, divide the soup into 4 teacups or small bowls
14
Place a dollop of cream on each one and scatter the croutons around the top
15
Serve immediately