Chilled strawberry soup with pound cake croutons - FOX 10 News | fox10phoenix.com

Chilled strawberry soup with pound cake croutons

Posted: Updated:
  • FOX 10 Arizona Morning's Food & RecipesMore>>

  • Recipes: Beef bourguignon; pecan pie & cream cheese ice cream

    Recipes: Beef bourguignon; pecan pie & cream cheese ice cream

    BEEF BOURGUIGNON RECIPE2lbs of grass fed braising beef cut into chunks (Beef Chuck)2 onions cut into quarters4 carrots, sliced roughly1 leek sliced into ½ pieces4oz bacon lardons5 red Lasoda potatoes (blanched in boiling water until fork tender- cool and cut into quarters)2oz of butter3 tablespoons oil1 tablespoon garlic1 tablespoon of tomato pastebouquet garni1 bottle of red wine10 cups of beef stock10oz of blue oyster mushrooms (Roasted with Olive Oil, Salt and Pepper to taste)Method:Heat b...
    BEEF BOURGUIGNON RECIPE2lbs of grass fed braising beef cut into chunks (Beef Chuck)2 onions cut into quarters4 carrots, sliced roughly1 leek sliced into ½ pieces4oz bacon lardons5 red Lasoda potatoes (blanched in boiling water until fork tender- cool and cut into quarters)2oz of butter3 tablespoons oil1 tablespoon garlic1 tablespoon of tomato pastebouquet garni1 bottle of red wine10 cups of beef stock10oz of blue oyster mushrooms (Roasted with Olive Oil, Salt and Pepper to taste)Method:Heat b...
  • Dishes Inspired by 'The Hundred-Foot Journey'

    Dishes Inspired by 'The Hundred-Foot Journey'

    Dishes Inspired by The Hundred-Foot Journey with Chef Jon-Paul Hutchins
    Dishes Inspired by The Hundred-Foot Journey with Chef Jon-Paul Hutchins
  • 4th of July desserts using 4 ingredients

    4th of July desserts using 4 ingredients

    What better way to celebrate the 4th of July with cakes? Pastry chef Country Velador from Cowboy Ciao and Super Chunk Sweets Treats shows us how to create desserts made from the same four ingredients.
    What better way to celebrate the 4th of July with cakes? Pastry chef Country Velador from Cowboy Ciao and Super Chunk Sweets Treats shows us how to create desserts made from the same four ingredients.
(WJBK) -

Get this recipe courtesy of Chef Pam Gustairs. Learn more about cooking demonstrations at The Community House in Birmingham at www.tchserves.org.

Serves 6

8 cups fresh strawberries, (2 quart containers) washed, drained and stem removed
1 banana, cut in 4 pieces
1 cup pineapple or orange juice
1 cup light plain or strawberry Greek yogurt
2 tablespoons honey (optional)
1 tablespoon raspberry liqueur (or substitute with strawberry extract if available)
2 ice cubes (optional)
1 ½ cups of pound cake, cut into ½" cubes
6 sprigs fresh mint, for garnish
Splash of fresh squeezed lemon juice

Directions:
1. Preheat the oven to 350 degrees.
2. Place the pound cake cubes in the oven to toast at 350 degrees for 6-8 minutes, turning once to brown on two sides. Set aside.
3. In a food processor or blender, process the strawberries until smooth.
4. Put the strawberry puree, banana, juice, yogurt and liqueur in the processor and puree until smooth. Taste soup and add splash of lemon if needed.
5. Move the soup to a bowl; add the ice cubes and swirl to chill the liquid. Remove the ice cubes before they melt. (Mixture can be refrigerated for at least 4 hours in place of adding the ice cubes.)
6. Pour the chilled soup into a serving bowl and garnish with the pound cake croutons and mint sprigs.
7. Serve immediately.

Powered by WorldNow

KSAZ-TV & KUTP
511 W. Adams St.
Phoenix, AZ 85003

Phone: (602) 257-1234
Fax: (602) 262-0177

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices