Strawberry-Banana-Pineapple Soup

Baby Love by Norah O'Donnell and Chef Geoff Tracy. Copyright ©2010 by Norah O'Donnell and Chef Geoff Tracy. Reprinted with permission by St. Martin's Griffin.

Strawberry-Banana-Pineapple Soup
Yield: 3-1/2 cups

Ingredients

  • 1 1/2 pounds fresh or frozen strawberries
  • 3 bananas
  • 1/4 pineapple
  • 1 cup water

Make It

1. Remove strawberry stems and then wash the berries. Slice each banana into 4 to 6 pieces. Cut the pineapple into berry-size chunks.

2. Put everything into a 4-quart pot and cook, covered, on high for about 6 minutes, stirring once. Carefully pour the mixture from the pot into a strainer with a bowl underneath to save the juice.

3. Pour the cooked fruit into a blender. Puree until smooth using to 1/2 cup juice to adjust consistency.

4. Pour into two ice cube trays, and cool. Wrap, freeze, and defrost cubes as needed.

Tip

  • Baby Love by Norah O'Donnell and Chef Geoff Tracy. Copyright ©2010 by Norah O'Donnell and Chef Geoff Tracy. Reprinted with permission by St. Martin's Griffin.