Ingredients
Equipment
Method
- Cut the pound cake into 4 slices, each about 1/2-inch thick. Cut the slices into small cubes.
- Heat a large skillet over medium heat. Add 1 tablespoon of butter.
- When the butter is hot, place the pound cake cubes in the skillet and gently toast until they are golden brown, turning about every 15 seconds.
- Place the strawberries, French vanilla yogurt, and sugar in a blender. Blend until smooth.
- Pour the strawberry soup into serving bowls.
- Top with the toasted pound cake croutons, and garnish with fresh strawberries and whipped cream if desired.
Notes
- Storage: If you have leftovers, store the soup in an airtight container in the refrigerator. It tastes great for up to two days.
- Freezing: This soup is best enjoyed fresh, but you can freeze it in ice cube trays for a refreshing smoothie later.
- Pairing: Serve this soup alongside a light salad or as a starter to a summer meal for a refreshing touch.
- Garnishing options: Try adding mint leaves for a refreshing kick and a pop of color, along with the whipped cream.
- Flavor variations: Experiment with other fruits like peaches or raspberries to create new flavor combinations.