Ingredients: 4 cups washed and sliced strawberries
1 banana, sliced into 4 pieces
1 cup pineapple juice (or any sweet fruit juice will do)
1 cup sour cream
1 Tbs. raspberry liqueur or grind up some fresh ginger
1 homemade or store-bought pound cake
Melted chocolate of your choice Preparation: Take the strawberries and place in a food processor; add the sliced banana, the fruit juice, sour cream and then the liqueur. Blend until smooth. Pour into soup bowls. To serve with the soup, take your favorite shape cookie cutter and press shapes out of 1-inch slices of the pound cake. Broil them in the oven for 4 to 6 minutes, turning so both sides get toasted. Take them out of the oven and then dip the edges in melted chocolate (figure A) and place in the refrigerator to chill. Serve with the soup. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Northwest Berry Cookbook: Finding, Growing, and Cooking with Berries Year-Round
Model: 1570611122
Author: Kathleen Desmond Stang
(1998)
Sasquatch Books
Seattle, WA 98104
Phone: 206-467-4300
Fax: 206-467-4301
Email: books@sasquatchbooks.com
Website: www.sasquatchbooks.com
Berries: A Country Cookbook
Model: 00025534449
Author: Sharon Kramis
(1994)
HarperCollins San Francisco
San Francisco, CA 94111-3653
Phone: 415-477-4400
Fax: 415-477-4444
Email: hcsanfrancisco@harpercollins.com
| ALSO IN THIS EPISODE: | | Strawberry Soup With Pound Cake Cookies | | Summer Pudding |
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