Recipe by MCLISA
"This is the recipe if you've been trying to imitate the one you had on Carnival Cruise Lines. Serve in chilled soup bowls, and garnish with fresh sliced strawberries."
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white sugar, or to taste
I made a lower-fat version with "light" vanilla soy milk, non-fat sour cream and fat free half and half. I also doubled the berries. It was really wonderful and supercreamy. I didn't miss the fat at all!
I thought this was just okay, not nearly as good as a strawberry soup recipe I used to make (but have since lost! Gah!). I added a bit of vanilla but I think the strawberry to milk ratio is a bit off; more fruit, less liquid for me next time.
I was looking for a recipe to replicate the one I had on a Carnival cruise several years ago and THIS IS IT! I've made this recipe many, many times and I love it! I usually add a little more sugar than the recipe calls for. If I'm making it for a special occasion, I'll use whole milk and regular sour cream. If I'm making it just for me, I'll use skim milk and low-fat sour cream. It still tastes just as good!
Absolutely wow!!!!! I cannot believe people did not like this. I have been back into the soup turine five times since making this one and a half hours ago. My kids have each had two servings and this was because they couldn't wait until dinner. I decided to add ground cinnamon because it took the flavors to another level (I have a great strawberry bread recipe that has a lot of cinnamon in it and I was basing my decision to add on that recipe). Anyhow, the cinnamon adds a nice bit of color as well and doesn't make it as pink. Try this recipe and fall in love with it. It makes such an ample amount. I did go ahead an increase the sugar as well but did it to taste.
I have always wanted to try a cold fruit soup, buit never had the occasion. I made this today for a women's luncheon and everyone polished off their bowls and gave great compliments. I did not add sugar, as the frozen strawberries I bought had added sugar. It was perfect. I'm going to try this again only with peaches!
This was a hit at a tea luncheon I had this past Saturday. I made it low fat and no one knew it. I doubled the berries, used fat free half and half instead of the milk and heavy cream and used low fat sourcream. I did use the sugar and I chopped some strawberries for the soup. I also garnished with strawberry slices on top.
This was very good. I used half & half instead of the heavy cream, & used light sour cream. The strawberries I bought were unsweetened & I had to add half a cup of sugar instead of only 2 T. For the people who said there wasn't enough sugar, they most likely got unsweeted strawberries like I did. The store didn't have sweetened. No one else mentioned this but all of it didn't fit in the blender. I put it all in & after the strawberries crused, it overflowed. I had to blend the rest in 2 batches. I cut up some fresh strawberries to put in the soup & topped it with a little whipped cream. The flavors really develop if you let it chill overnight. It was a nice dessert on a hot summer night.
I had some chilled Strawberry Soup at a tea last year, and was so surprised how good it was. I was delighted to find this recipe on Allrecipes. I altered the recipe a little. I did use the cup of half and half but used 1 cup of sour cream instead of the 1/2 cup it called for, I did not add the milk, but instead added 1/2 cup of white wine, and I increased the sugar to just a bit over 1/3 of a cup. I'm attending a tea in September and cannot wait to bring this to the event. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Chilled Strawberry Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 183
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