STRAWBERRY SOUP W/POUND CAKE CROUTONS

Strawberry Soup w/Pound Cake Croutons image

Provided by Jan W @Neeniejan

Number Of Ingredients 10

2 pint(s) fresh strawberries
1 cup(s) orange juice
1-1/4 tablespoon(s) instant tapioca
1/8 teaspoon(s) allspice
1/8 teaspoon(s) cinnamon
1/2 cup(s) sugar
1-1/4 teaspoon(s) grated fresh lemon peel
1 tablespoon(s) fresh lemon juice
1 cup(s) buttermilk
1-1/2 cup(s) pound cake, cut in 1/2" cubes

Steps:

Puree berries & orange juice in blender or food processor. Strain mixture into 4-qt. stainless or glass saucepan. Combine tapioca with 1/4 cup of mixture; Add back to saucepan, along with spices. Heat to boiling, stirring constantly, cook 1 minute.
Add sugar, lemon peel, lemon juice and buttermilk. Using a hand blender/electric whisk, blend until smooth. Chill for at least 2 hours in refrigerator.
Preheat oven to 325°F. Cut pound cake into 1/2" cubes and place in single layer on baking sheet. Bake for 6-10 minutes, or until lightly browned.
Divide soup into four bowls and top with a few croutons. Can also garnish with thin lemon slice or strawberries.