When we first opened the inn in 2003, husband Ray and I teamed up to prepare every breakfast. I do the menu planning, and cooked all the entrees, while Ray prepared the fruit appetizers. Since Ray was not very familiar with a kitchen and cooking, I was always on the search for easy yet creative recipes with a wow factor for presentation. This strawberry soup if a guest favorite of the inn, and perfectly refreshing and light on a warm summer morning. This super easy recipe will make you a star in your own kitchen!
1 1/2 quart strawberries, hulled & halved
4 cups low fat buttermilk, divided use
3/4 cup sugar
2/3 cup sour cream
3 Tablespoons peach schnapps or apple juice
dollop of whipped cream
fresh mint sprigs
Process strawberries, 1 cup buttermilk and sugar in a food processor. Set aside. Whisk remaining 3 cups buttermilk, sour cream, and peach schnapps in a large bowl. Pour the strawberry mixture into the sour cream mixture. Whisk to combine. Cover and chill.
Serve chilled and garnish with a dollop of whipped cream and mint sprig. Serves 8.
Lookout Point Lakeside Inn
Bed and Breakfast Foodie