I grew up a huge Disney fan, with classics like The Little Mermaid (I totally wanted to be Ariel) and Beauty and the Beast. Not much has changed. I’m still a huge fan (it actually runs in my blood because my whole family adores Disney…it’s our favorite family vacation spot!) and while I no longer want to be Ariel, I sure wouldn’t mind her gorgeous red hair. Of course as an adult, one of my favorite things about Disney is their beautiful, artistic food. I have several of their cookbooks, and Delicious Disney by the Disney Chefs with Pam Brandon is a favorite.
What I absolutely love about this cookbook is that the recipes come from various Disney dining places, such as Walt Disney World Resort, Disneyland Park, Disney Cruise Line, and Disney Vacation Club. After vacationing at Disney, I’m always left wanting to recreate at least a couple of the dishes I enjoyed while on vacation (Disney food really is that good). Not only is the food insanely delicious, but no detail is left out. Each plate comes out as an edible work of art…especially the desserts! After seeing the beautiful Strawberry Soup on the front cover it’s been something I’ve wanted to make for a while now. Read my notes below to see what I thought of this recipe.
Yield: 6 servings
Prep Time: 5 min
2 1/2 pounds frozen strawberries, thawed with juice
2 cups heavy cream
1/4 cup sour cream
1/3 cup plain yogurt
1 tablespoon sugar, optional, and more or less to taste
1/2 pound fresh strawberries, halved for garnish
1. Mix strawberries, cream, sour cream, and yogurt in an electric blender or mixer.
2. Beat at low speed to a smooth consistency.
3. Add sugar, if desired.
4. Chill; stir well before serving.
5. Garnish with fresh strawberry halves.
*While the soup whips up in just a few minutes, remember to thaw your berries ahead of time!
* I had originally hoped to make this soup with fresh, local strawberries…but where I live (which might as well be in the tundra!), strawberry season doesn’t even start until the third week of June. I couldn’t hold out anymore, so I made the recipe exactly as written instead of using fresh, local berries.
* After tasting this soup, I realized it needed a bit more flavor so I added 1/4 teaspoon Himalayan sea salt, which helped a bit. It was still a little flat-tasting though, and I think next time I’ll use honey instead of sugar (because I think honey pairs so beautifully with strawberries, and it might help flavor-wise), and I also think I might add just a little bit of some kind of acid, like fresh-squeezed lemon juice or even strawberry balsamic vinegar.
* I noticed that even though I made the recipe as-written (except for the addition of a little bit of sea salt), the color of my soup was a much lighter shade of pink than what’s shown in the book – I still thought it was a gorgeous color though!
Delicious Disney, Disney Editions, Copyright 2006
As a die-hard strawberry-lover I knew I’d enjoy this soup, but before tasting it I didn’t quite know what to expect. Whenever I hear “chilled fruit soup”, my mind immediately goes to smoothies. It turns out this soup is absolutely nothing like a smoothie. For starters, with so much heavy cream it’s much richer than a smoothie, so the serving size is much smaller…and also, this soup is much less sweet than a smoothie. The fact that it was so different from what I thought it might be was a lovely surprise for me. I thought taste-wise it was a good, solid recipe, but was just missing something – so I added 1/4 teaspoon Himalayan sea salt and that perked it up quite a bit. It still wasn’t completely there though…it just seemed to be missing depth of flavor. I think next time I’ll use honey instead of sugar and add just a little bit of fresh-squeezed lemon juice or strawberry balsamic vinegar. The other thing I thought was odd was that although I made the recipe exactly as written (except for adding a bit of sea salt), the color of my soup was much lighter than the soup pictured in the cookbook. I don’t understand how their soup was that bright, brilliant shade of pink with all that heavy cream in it, not to mention sour cream and yogurt, lol! (But still, the color is beautiful either way.)
Did this recipe deserve the cover spotlight?
It sort-of kills me to say this, but unfortunately, I don’t think it did. Looks-wise, the soup is beautiful in the cookbook and I especially love the Mickey ears touch (like I said, Disney is fabulous with attention to detail!). But when I made this dish at home the color was very different: a much lighter, more muted shade of pink. But that’s not the reason why I didn’t think this soup deserved the cover. Taste-wise this dish was good, and probably something I’d made again with the couple of tweak I ideas I mentioned above; however, it just wasn’t remarkable the way Disney food (and everything else Disney-related) normally is.