Strawberry Soup II

Strawberries are blended with whipping cream, cinnamon, nutmeg, vanilla extract and sour cream in this elegant chilled soup. Serve garnished with pound cake croutons and fresh berries.

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4 cups fresh strawberries

1 (12 ounce) container frozen whipped topping, thawed

1/8 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1 cup white sugar

1/4 cup sour cream

12 ounces prepared pound cake, cubed

12 sprigs fresh mint

Rinse strawberries with cool water to clean and then pat dry to absorb excess water. Remove strawberry stems and set aside 12 for later use.

In a large bowl, combine remaining strawberries, whipped topping, nutmeg, cinnamon, vanilla and sugar. With an electric mixer, mix on low speed for 5 to 7 minutes or until sugar has dissolved completely and mixture is smooth. Add sour cream and mix 1 minute. Place in refrigerator to chill.

Toastpound cake cubes under broiler for approximately 6 minutes, turning once to brown both sides.

Serve soup in chilled bowls and garnish with whole strawberries, pound cake croutons and fresh mint sprigs.

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