Indulge in the vibrant flavors of summer with our delightful Fresh Strawberry Bisque with Cinnamon Croutons. This chilled soup is a symphony of sweet and savory, featuring plump, juicy strawberries, a touch of tangy balsamic vinegar, and a hint of aromatic basil. Served alongside crispy, cinnamon-spiced croutons, this dish offers a delightful contrast of textures and flavors. Additionally, we present a delectable selection of complementary recipes: a refreshing Strawberry-Basil Granita for a cool and tangy treat, and a zesty Strawberry Salsa that adds a burst of flavor to any dish. Explore these culinary creations and elevate your summer dining experience to new heights.
Let's cook with our recipes!
CARNIVAL CRUISE STRAWBERRY BISQUE
Make and share this Carnival Cruise Strawberry Bisque recipe from Food.com.
Provided by Kierstein
Categories Lunch/Snacks
Time 8h15m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Puree strawberries, milk, cream and sour cream in blender or food processor until smooth.
- Stir in sugar.
- Chill 8 hours or overnight in refrigerator before serving.
Nutrition Facts : Calories 260.2, Fat 19, SaturatedFat 11.6, Cholesterol 64.2, Sodium 66.5, Carbohydrate 20.9, Fiber 2.3, Sugar 12.4, Protein 3.7
TOMATO BISQUE WITH CASHEW CREAM
Provided by Trisha Yearwood
Categories main-dish
Time 9h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Place a large stockpot over medium heat. Add the margarine and stir until melted. Add the onion, carrot, celery and garlic and cook for 10 minutes, stirring frequently. Sprinkle the flour over the vegetables and continue cooking and stirring until the flour browns slightly, about 2 minutes.
- Add the stock, tomatoes with their juices, parsley, thyme and bay leaf. Increase the heat to high and bring to a boil. Then reduce the heat to medium low and simmer for 30 minutes. Season with salt and pepper to taste. Stir in the Cashew Cream and continue to simmer for 10 minutes, taking care not to let the soup boil. Remove and discard the bay leaf.
- Working in batches, pour the soup into a blender or food processor and blend on high for several minutes, until very smooth. Ladle into bowls and serve.
- Put the cashews in a bowl and add cold water to cover them. Cover with a lid or plastic wrap and refrigerate overnight.
- The next day, drain the cashews and rinse under cold water. Put them in a blender with enough fresh cold water just to cover them. Blend on high for several minutes until smooth. Strain the cream through a fine-mesh sieve to remove any remaining bits of cashew. Store refrigerated for 2 weeks or in the freezer for up to 3 months.
FRESH STRAWBERRY BISQUE WITH CINNAMON CROUTONS
Wonderful sweet soup.....can be served as an appetizer soup, a lunch, or even a dessert!
Provided by Lynette !
Categories Fruit Appetizers
Time 20m
Number Of Ingredients 14
Steps:
- 1. For the Bisque: Combine the first 8 ingredients in a large bowl; stir well. Transfer half of the strawberry mixture to the container of an electric blender; process on high speed 1 minute or until smooth, stopping once to scraped down the sides. Repeat the procedure with the remaining half of the strawberry mixture. Cover and chill.
- 2. To serve, ladle soup into individual soup bowls. Top each serving with Cinnamon Croutons.
- 3. For the croutons: Melt the butter in a large skillet over medium heat. Add the bread cubes, and cook until lightly browned, stirring occasionally. Remove from the heat. Combine the sugar and cinnamon; sprinkle over the warm bread cubes and stir gently. Let cool.
CELERY ROOT BISQUE WITH THYME CROUTONS
This is a creamy, smooth, subtle soup that makes a wonderful first course dish. You will appreciate it simplicity, both in preparation and taste. Bon Appetit 2005
Provided by tornadoes three
Categories Low Protein
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.
- Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.).
- Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.
Nutrition Facts : Calories 137, Fat 9.5, SaturatedFat 5.6, Cholesterol 25.4, Sodium 102.1, Carbohydrate 10.3, Fiber 1, Sugar 0.7, Protein 4.3
Tips:
- Fresh strawberries and good quality olive oil are key to a flavorful bisque.
- Use a variety of strawberries for a more complex flavor profile.
- Don't overcook the strawberries, or they will lose their vibrant color and flavor.
- Be patient when making the croutons. They should be golden brown and crispy, but not burnt.
- Serve the bisque immediately, garnished with fresh strawberries and a dollop of sour cream or crème fraîche.
Conclusion:
This fresh strawberry bisque with cinnamon croutons is a delicious and refreshing soup that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. Whether you like it sweet or savory, this bisque is sure to please everyone at the table.
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