Fresh Strawberry Bisque with Cinnamon Croutons

Fresh Strawberry Bisque with Cinnamon Croutons

1 quart fresh strawberries, hulled 2 cups half and half 2 cups apple juice 1 carton sour cream (8 oz) 1/2 cup firmly packed brown sugar 1/2 cup honey 3 T. Grand Marnier, or other orange flavored liqueur 2 T. lemon juice Cinnamon croutons, recipe follows

Combine first 8 ingredients in a large bowl; stir well. transfer half of strawberry mixture to container of a blender. Process on high speed 1 minute or until smooth, stopping once to scrape down sides. Repeat procedure with remaining half of strawberry mixture.. Cover and chill. to serve, ladle soup into individual soup bowls. top each serving with Cinnamon Croutons. Makes 9 cups. Cinnamon Croutons: 2 T. butter or margarine 3 slices white bread, cubed 1/2 t. sugar 1/2 t. ground cinnamon

Melt butter in a large skillet over medium heat. Add bread cubes, and cook until lightly browned, stirring occasionally. Remove from heat. Combine sugar and cinnamon. Sprinkle over warm bread cubes and stir gently. Let cool. Makes 1 cup. Source: Rosalie Bier, Old Capital Cookbook, Monterey California

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