Smooth Strawberry Soup

(This was actually a little pinker than this picture makes it look. And this is a double batch.)

Prep Time: 15 minutes (Plan ahead...needs to chill)

1 quart strawberries, halved
2 cups apple juice
1 cup (8 oz) sour cream
1/2 cup packed brown sugar
1/2 cup honey
2 Tbsp lemon juice
1 1/2 cups half-and-half cream
3 Tbsp orange juice, optional

Cinnamon-Sugar Croutons:
3 slices white bread, crusts removed and cubed
2 Tbsp butter
1/2 tsp sugar
1/2 tsp ground cinnamon

In a bowl, combine the first six ingredients. Place half of the mixture at a time in a blender; cover and process until pureed. Transfer to a large bowl; stir in cream and orange juice if desired. Cover and refrigerate for 2 hours.

In a skillet over medium heat, saute bread cubes in butter until golden brown. Remove from the heat. Sprinkle with sugar and cinnamon; toss to coat. Cool. Stir soup before serving; garnish with croutons.

Yield: 6 servings