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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

COUSIN RITA'S STRAWBERRY SHORTCAKE SOUP Recipe

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This recipe for COUSIN RITA'S STRAWBERRY SHORTCAKE SOUP is from The MSSDAR Brunch to Punch Bunch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 slices of pound cake, cut into half-inch cubes
1 qt fresh strawberries hulled and quartered
1/4 cup sugar
2 tsp lemon juice
1/2 tsp lemon zest
1/4 tsp vanilla extract
1/8 tsp ikosher salt
3 T dessert wine such as Moscato (or apple juice )
1/2 c heavy cream
1/4 c mascarpone cheese or mascarpone substitute, room temperature
1-1/2 tsp confectioners sugar
1/4 tsp vanilla extract
Fresh mint and strawberries for garnish
Directions:
Directions:
Soup or Dessert? You be the judge!

Make croutons of the cubed pound cake by placing cubes on a parchment-lined cookie sheet and baking at 375˚F in preheated oven for 15 to 20 minutes, until toasted golden brown. Turn the croutons over three times. Combine strawberries with sugar, lemon juice and zest, first vanilla and salt, in the order listed above. Refrigerate, covered with plastic wrap, at least 6 hours but preferably overnight. Before serving, puree the strawberry-sugar mixture in blender. Add the dessert wine and blend enough to mix. Refrigerate until ready to serve.

Whisk the heavy cream on medium speed with the mascarpone, confectioners sugar and vanilla extract until thickened. Refrigerate until ready to serve. To serve, ladle soup into 4 teacups or dessert bowls. Garnish with mascarpone cream, toasted croutons, a strawberry and fresh mint. NOTE: May make mascarpone substitute by mixing 12 oz of cream cheese with 4-1/2 T sour cream and 3 T whipping cream.

 

 

 

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