Monday, April 27, 2009

Chilled Strawberry Soup

Yes, another recipe ripped off from Isaac's. However, when I worked there, we sold out of this recipe about as fast as any other. Seriously, it's good and so easy to make. Also a tasty treat to serve to dinner guests. The original recipe makes 5 gallons but I've quartered it for my (and your) convenience.

3 pints strawberries, cleaned and hulled
1.5 pints blueberries (I would omit them unless you are using fresh)
2 C sour cream or yogurt (I use yogurt - Greek if you have it)
4 oz 10X sugar (or to taste)
1 T cinnamon
1 T nutmeg
Half & half or milk to thin if desired
whipped cream for garnish

Roughly chop the strawberries in a food processor and dump into a mixing bowl. Stir in remaining ingredients except blueberries and mix well. Fold in blueberries and chill until ready to serve. Garnish with whipped cream. Serves a lot. Eat it for breakfast with muffin or granola, serve it as a starter course or serve it for dessert. You can't go wrong.


gwen1234 said...

Hey Kel, what's 10x sugar? Is that the super-fine stuff, and if yes, can you just use regular or does it really matter?

Alissa said...

10X is confectioners sugar.

Kelly said...

I would make this with 10X. I always keep a box/bag in my pantry because you can use it in lots of things. Like 2 minute fudge. Yum.