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–+ servings

Chilled Strawberry Bisque

Heather Baird
This recipe is inspired by the chilled strawberry soup from The Wild Plum Tea Room in Gatlinburg, TN. My mother and mother-in-law both love the tea room, so I recreated it for our Mother's Day brunch gatherings. It's a wonderful lightly sweet soup with beautiful pink color and strawberry flavor.
Yields about 7 cups of soup, enough for fourteen 1/2 cup servings.
5 from 1 vote
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Prep Time 30 minutes
1 hour chill time 1 hour
Total Time 1 hour 30 minutes
Course Brunch, Dessert
Cuisine American
Servings 14

Ingredients
  

  • 3 lbs. fresh strawberries or unsweetened frozen strawberries thawed
  • 1 cup sugar
  • 3 cups vanilla yogurt
  • 1 cup half and half or light cream
  • 1/4 cup Grand Marnier
  • 2 cups whipped cream for garnish
  • Mint sprigs for garnish

Instructions
 

  • Roughly cut fresh strawberries and place in the bowl of a food processor. Process until strawberries are pureed, about 5 minutes. Add sugar and process again until thoroughly mixed. Place a sieve over a large bowl and pour mixture through to remove seeds.
  • Add the yogurt, half and half and Grand Marnier to the mixture. Whisk together until completely blended. Cover and place in the refrigerator to chill, at least 1 hour. Pour 1/2 cup servings into small bowls or teacups and top with whipped cream and mint sprigs.

Notes

Source: SprinkleBakes original recipe, but inspired by a soup from the Wild Plum
Keyword chilled strawberry bisque, fresh strawberries, half and half, strawberry bisque, strawberry soup, vanilla yogurt
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