Recipe of the Month


When you make a reser­va­tion at 1900 Park Fare at Dis­ney’s Grand Florid­ian Re­sort and Spa, you’re guar­an­teed a great meal with some of the best char­ac­ter in­ter­ac­tion on prop­erty. But those are not the only rea­sons peo­ple flock to this restau­rant. One big rea­son is to get a taste of their fa­mous Straw­berry Soup. Is it an ap­pe­tizer? Is it a dessert? No­body re­ally knows. But the one thing I do know is that the Straw­berry Soup sure is de­li­cious. Whether you’re din­ing for break­fast, brunch, or din­ner, you’ll be able to have a huge bowl.

Don’t let the name fool you. Straw­berry Soup is in fact a cold dish. If you haven’t had the chance to try 1900 Park Fare’s Straw­berry Soup, you’re re­ally miss­ing out. With the per­fect mix of sweet­ness and tang, you’ll fall in love at first bite. It’s no won­der that it’s be­come a Dis­ney Fan Fa­vorite. Florida straw­ber­ries are blended with cream, yo­gurt, and a touch of sour cream. Chilled, it makes the per­fect accompaniment to the restau­rant’s ex­ten­sive buf­fet.

Cre­at­ing this dish at home takes just min­utes. With only five in­gre­di­ents, even the most novice of chef will be able to pull it off. Con­sider mak­ing this recipe for sum­mer brunches, par­ties, or any­time you want to add a lit­tle Dis­ney to your day. It makes a ton! The recipe can eas­ily be cut in half. To make Straw­berry Soup you will need a blender.


2 pounds

8 ounces Frozen Straw­ber­ries, thawed with juices

16 ounces Heavy Cream

2 ounces Sour Cream

3 ounces Yo­gurt (plain)

½ pound Fresh Straw­ber­ries (for gar­nish)

Mint leaves (gar­nish)

Op­tional: ½ cup of sugar (if your frozen straw­ber­ries are sugar free)


Blend thawed straw­ber­ries with juices with yo­gurt, sour cream and heavy cream. Beat un­til well mixed and is a smooth con­sis­tency. Chill and shake well be­fore serv­ing. Pour into soup bowls. Gar­nish with fresh straw­ber­ries and mint leaf.

1900 Park Fare is lo­cated at Dis­ney’s Grand Florid­ian Re­sort and Spa. Reser­va­tions can be made for break­fast, brunch, or din­ner, 180-days in ad­vance.


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