Red Fruit Soup With Strawberries Recipe - Cooking Index
Red Fruit Soup With Strawberries Recipe - Cooking Index
| 2 | Frozen strawberries in syrup - (10 oz ea) - thawed | |
| 4 teaspoons | 20ml | Grand Marnier - (to 6 tspns) |
| 16 | Fresh strawberries with hulls - cut fan-shape | |
| 24 | Raspberries | |
| 4 | Raspberry sorbet - for serving | |
| Mint leaves - for garnish |
Puree thawed strawberries in food processor until smooth. Press through fine sieve to remove seeds and pulp. You will have about 2 scant cups. (Can be refrigerated up to 2 days, covered airtight or frozen; thaw before using).
To serve, stir Grand Marnier to taste into chilled soup. Divide soup among 4 chilled shallow soup plates. Garnish each attractively around edge with 4 fanned strawberries and 6 raspberries. Place small scoop of sorbet in center of each. Garnish plate with mint leaves. Serve immediately.
This recipe yields 4 servings.
Each serving: 191 calories; 5 mg sodium; 0 cholesterol; 1 gram fat; 43 grams carbohydrates; 2 grams protein; 1.96 grams fiber.
Source:
The Los Angeles Times, 04-19-2000
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