Ingredients:
2 pints fresh strawberries, hulled and sliced
1 bananas, sliced
3/4 cup half-and-half ( light cream)
3/4 cup sour cream
1/2 cup orange juice
1/3 cup sugar
2 tablespoons raspberry liqueur, such as chambord
1/2 of a prepared poundcake, cut into 1 inch cubes
mint sprigs
Directions:
Combine strawberries, banana, half and half, sour cream, orange juice, sugar and raspberry liqueur in a food processor fitted with a metal blade, or in a blender; process or blend until smooth; pour into a bowl.
Cover; refrigerate at least 1 hour or until ready to serve.
Heat broiler; spread pound cake cubes in a single layer on a baking sheet; broil until lightly browned, 1 to 2 minutes; turn cubes over; broil until lightly browned, another 1 to 2 minutes.
Serve soup in 6 dessert bowls, or parfait glasses; top with pound cake croutons and mint sprigs.
Servings: Serve
Time preparation: 25 min.
Time total: 29 min.