Strawberry Soup Ii

Ingredients

• Servings: 12
• 4 cups fresh strawberries
• 1 (12 ounce) container frozen whipped topping, thawed
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1 cup white sugar
• 1/4 cup sour cream
• 12 ounces prepared pound cake, cubed
• 12 sprigs fresh mint

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• rinse strawberries with cool water to clean and then pat dry to absorb excess water. remove strawberry stems and set aside 12 for later use.
• in a large bowl, combine remaining strawberries, whipped topping, nutmeg, cinnamon, vanilla and sugar. 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.