There is a restaurant in Disney World located in the Grand Floridian Resort whose specialty is Strawberry Soup. This is the stuff of legends and the legend is so big that it has reached all the way to North Alabama ~grins~.
Now on our recent trip to Disney, we did not stay in the Grand Floridian, I wanna make that clear. It is a gorgeous hotel but I would’ve had to mortgage a kidney or sell one of the kids to be able to afford to stay there. We DID, however, eat at 1900 Park Fare (free, as a matter of fact, but I’ll talk about how we did that in an upcoming post).
When I told Mama we were going to eat at 1900 Park Fare she said “Oh! Are you gonna have the strawberry soup?”. I got the same question from two other people so I got to thinking that you might like to have the strawberry soup in your neck of the woods as well.
Most people don’t realize that Disney gives out any recipe served in their restaurants if you ask for it. In fact, many of the standards are already pre-printed on cards to hand out whenever someone requests them. If you ask for a recipe that is not immediately handy, they take your email or mailing address and the chef will get it to you. So I got the recipe for Strawberry Soup (it is also several places on the internet) and I tweaked the ingredients and recipe itself to make it a little less fussy.
Strawberry Soup is lightly sweet, rich, thick, and just makes your tongue wanna dance. It’s sort of like a Strawberry Smoothie, only better – and prettier.
And LOOK who endorses this recipe!
When I asked Cinderella if I could pose with her and the strawberry soup I said “I promise I won’t spill it on your beautiful dress” and she said “Well now, strawberry soup is my favorite, I wouldn’t mind one bit if you spilled it on me!”
Now that is seriously some kind of good!
Lets get to making it-
Hang on tight because this one is gonna go fast!
You’ll need: Frozen sliced sweetened strawberries (thawed), Heavy Whipping Cream, and Sour Cream.
You can get light sour cream if you like. Some folks will say “Well why bother if you’ve got the fat from the whipping cream and sugar from the strawberries” but I think most of us will fall on they “Hey, every little bit helps” category here.
The original recipe was in ounces, which is something most of us aren’t used to, so I translated it into our usual cooking measurements. It also was a little too fussy for my taste (Like I’m really going to go buy plain yogurt just to use two ounces of it in a recipe?) so I made it a little lower maintenance for us, too. I think the best things in life are really simple, but we as humans tend to want to complicate matters. This is especially true of food.
I hope and pray my sense of taste never becomes so sophisticated that I can discern between a recipe that has eight ounces of sour cream versus a recipe that has six ounces of sour cream and two ounces of plain yogurt. The day that happens, I’ve gotten entirely above my raising.
Place your thawed strawberries in a blender. Add your sour cream.
Pour in your whipping cream.
Don’t blink because we’re almost done. I know this has been terribly taxing, right?
Blend until smooth and thick.
Now you’re done. Seriously.
Serve your guests and don’t tell them how easy it was!
A smile is the light in the window of your face
that tells people you’re at home.
Submitted by Stephanie. Submit your quote by clicking here (thank you Stephanie!)
Since we got done with that so fast, we have some free time and the lovely Katy Rose has graciously provided a short “craft”.
This is her invention, a handy dandy apple holder.
She says the people who read Southern Plate are going to LOVE this and asked me to PLEASE put it on the website.
See how nifty it is? I know sometimes when I’m holding an apple, I find my mind drifting to better and more stylish ways I could be presenting that apple to my mouth. Katy Rose, you’ve saved the day! It’s pretty, too!
Katy says you could make several of them and give then to someone like flowers. I love that idea, Karo!