Recipe(tried): Strawberry Soup

Thought of another idea. Instead of the chilled fruit cups, you could serve this strawberry soup as a first course - it is very good!

Strawberry Soup

Serve this beautiful pink soup as an appertizer or unusual dessert. The pound cake croutons add
an extra special touch!!

4 cups fresh strawberries
4 cups whipped topping
1/8 tsp nutmeg
1/4 tsp cinnamon
1/2 tsp vanilla
1 cup sugar
1/4 cup sour cream
1 1/2 cups pound cake, cut into 1/2 inch cubes
fresh mint

Rinse strawberries with cool water to clean and then pat dry to absorb excess water. Remove strawberry stems and set 12 aside for later.

Combine remaining strawberries, whipped topping, nutmeg, cinnamon, vanilla and sugar in large mixing bowl. With an electric mixer, mix on low speed for 5 to 7 minutes or until sugar has dissolved completely and mixture is smooth.

Add sour cream and mix 1 minute. Place in refrigerator to chill.

Toast pound cake cubes under broiler for approximately 6 minutes, turning once to brown both sides.

Serve soup in chilled bowls and garnish with whole strawberries, pound cake croutons and fresh mint sprigs.

Makes 12 servings