M.'s Strawberry Shortcake Soup

So, in the test kitchen, I was toying around with this idea of a dessert "soup."  Fresh blended fruit and juice eaten from a bowl on a hot summer day.  No turning on a hot oven required - need I tempt you more?  LOL Come Join Me on Instagram:  marronmelange

Ingredients

1.5 lbs. Organic Strawberries
1/2 c. Fruit Juice of your choice (I used cranberry)
1/4 tsp. Ground Cinnamon
1/4 c. Granulated Sugar
2 T. Lemon Juice
1 pkg. of shortcake cups
2 T. Butter

PLEASE NOTE:  It's VERY important to use ORGANIC STRAWBERRIES for this recipe, because you will be using and eating the the leaves. Strawberry leaves ARE edible, but if not buying organic, do not consume the leaves, because they may contain pesticides!

Wash and prepare strawberries by cutting the tops off and slicing into quarters.

Dice the leaves from the tops, cover and refrigerate.

Using a blender, purée approximately 16 ounces of the cut strawberries with the fruit juice, sugar, cinnamon and lemon juice.

Add the remaining 8 oz. of cut strawberries to the puree (not shown lol), cover and refrigerate for 2 hours.

Cut the shortcake cups into 1/4 - 1/2 inch cubes.

Heat 2 tablespoons butter in a non-stick pan until foamy.  Add the cubes and fry until golden brown over low heat.

Serve strawberry soup chilled and top with the organic leaves and shortcake "croutons!"  Enjoy!

For a printable copy of this recipe, CLICK HERE!

Radish Parsley Soup

This soup is great for spring and summer!  Enjoy! 

You will need:
1 Bunch of Radishes
1 Medium Onion
1 Bunch of Parsely
2.5 cups Vegetable Stock or Prepared Vegetable bouillon
5/8 cup Whipping Cream (roughly 5 fluid oz.)
3 Tbsp. Mashed Potato Flakes
Salt, Pepper, Nutmeg

PREP:
Thoroughly wash one bunch of radishes (including the leaves) and cut into thin slices. I suggest using a mandoline slicer, if you have one.  This will make the slices thinner and more uniform.
Mince the inner leaves of the radishes (but not stems).
Mince the onion.
Pull off the leaves of one bunch of parsley and mince.
Add 2 tbsp. of the parsley with the chopped radish leaves into a blender or food processor and puree.

Cut off both ends of radishes and slice thinly.  Reserve the leaves.

Use a mandoline to slice the radishes, if you have one!

Separate radish leaves from the stem.

Chop radish leaves finely/mince.

Puree parsley and radish leaves.

All prepped and ready to assemble!

COOKING:
In a skillet, combine the onion and 2/3 of the sliced radishes and fry lightly in one 1 tbsp of butter (medium low heat for about 4-5 minutes).

Add the vegetable stock to a saucepan, add the sauteed radishes and onion.  Bring to a boil.  Then cover and cook for 5 minutes over low heat.

Add the parsley-radish leaves puree to the saucepan.

Add whipping cream and bring to a boil again.

Add 3 tablespoons mashed potato flakes and simmer for one minute.

Season the soup generously with salt and pepper.
Garnish with a sprinkle of nutmeg and the rest of the sliced radishes and parsley (I used fresh chives).

For a printable copy of this recipe, CLICK HERE!