Strawberry Soup

I was intrigued by this recipe, so much so, that I had to try it.  It's one of my favorites now!

Fresh strawberries are mixed with lemon juice, zest, and vanilla for a delicious soup!

Plus, the soup is topped with a light, creamy, sauce that makes it awesome!

The cream sauce is a blend of whipping cream, mascarpone cheese, vanilla, and powdered sugar.

The soup is very easy to make, the ingredients go into the blender and it's done!

The cream sauce is about that easy too, only I used a mixer to blend it.

This very unique dessert also includes a crouton topping, made of toasted pound cake!

It's DELICIOUS!!!

I can't wait for the black raspberries to come in season!  I am trying this recipe with them!

It's a light, refreshing dessert, with awesome flavors and textures!  I am sooo glad I tried this one!

Ingredients

• 1 quart fresh strawberries, hulled and quartered
• 1/4 cup granulated sugar
• 2 teaspoons fresh lemon juice (from 1/2 small lemon)
• 1/2 teaspoon grated lemon zest
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon kosher salt
• 3 tablespoons sweet dessert wine or apple juice
• Butter, for greasing the baking sheet
• 3 slices pound cake, cut in 1/2-inch cubes (about 1 cup)
• 1/2 cup heavy cream, chilled
• 1/4 cup mascarpone, at room temperature
• 1 1/2 teaspoons powdered sugar

Directions

In a medium bowl, mix together the strawberries, granulated sugar, lemon juice, lemon zest, 1/4 teaspoon of the vanilla and the salt. Cover and let macerate in the refrigerator for at least 6 hours or ideally overnight.

Place the strawberry mixture in a blender. Add the wine or apple juice and blend until completely smooth. Refrigerate until ready to serve.

Preheat the oven to 375 degrees F. Lightly grease a baking sheet.

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. Set aside to cool.

In a medium bowl, add the heavy cream, mascarpone, powdered sugar and the remaining 1/4 teaspoon vanilla. Using an electric mixer, whisk on medium speed until soft peaks form. Be careful not to over-beat.

To assemble, divide the soup into 4 teacups or small bowls. Place a dollop of cream on each one and scatter the croutons around the top. Serve immediately.

Recipe courtesy of Giada De Laurentiis