A couple of weeks ago while visiting Tidymom’s blog, I read that the second annual soup extravaganza, Soupapalooza (Feb. 28-Mar. 5), was coming up… and prizes are involved:)
(Click on the following links for details)
I knew I wanted to join in on the fun, so immediately started thinking about what kind of soup I wanted to bring to the table:) So many tasty recipes ran through my mind that I had a hard time choosing.
I finally decided on a recipe that I had on my “to make” list for about a year~strawberry soup! I don’t know why I waited so long?!? I guarantee I will be making this soup many times through the upcoming spring and summer months!
I checked a handful of strawberry soup recipes that surfaced on my google search, but finally decided on the recipe from Food Network. There were 8 reviews with an average of 5-stars.
This recipe has so much going for it. First of all, it has only a few, simple ingredients and is thrown together in about 5 minutes! Instant gratification! Secondly, we found it very tasty and satisfying. The taste was not too tart, and not too sweet, but just right. Another plus is that it’s healthy! It also doesn’t hurt that it is naturally pink🙂 My husband and I finished it in a flash, and thoroughly enjoyed it.
Some reviewers added sugar to sweeten it, and others added more yogurt to thicken it, but I didn’t alter a thing from the original recipe, and thought it was great! I liked that it was midway between sweet and tart, but tilted more to the sweet side. I also was glad that it wasn’t thicker, which kept it more soup-like, as opposed to being a smoothie.
Instead of topping the soup with a sprig of mint (as suggested), I thought this would be the perfect soup to top with some homemade cake croutons(click HERE for link). ( I even had a small, baked~with sprinkles added, unfrosted cake in the freezer.) I was right; the cake croutons were the perfect crowning touch!
Strawberry Soup (Robin Miller at Food Network)
Ingredients:
2 cups hulled and sliced fresh (or thawed, frozen strawberries)
1 cup orange juice 1 cup vanilla yogurt 1/2 teaspoon vanilla extract Whipped topping, as needed Cake croutons (optional) Fresh mint sprigs(optional)
Directions:
In a blender, combine all the ingredients but the whipped topping and mint(or cake croutons) and process until smooth. Ladle the soup into bowls and top with a dollop of whipped topping. Garnish with cake croutons or mint, if desired.
Enjoy!
P.S. You have probably heard that Google Friend Connect-on my sidebar(GFC) is going to be discontinued (for now, just for wordpress bloggers)! It makes me sad that I may “lose” some of my “bloggy buddies”(those that follow me, and those that I follow). 🙁 If you want to make sure that you don’t miss out on any posts from Munchkin Munchies, all you need to do is either subscribe to my posts or sign up to follow by email (both options are on my sidebar). Thanks for all of the support and blog~love over the years!
