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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chilled Strawberry-Rhubarb Soup Recipe

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This recipe for Chilled Strawberry-Rhubarb Soup is from Jay's healthy cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
* 4 cups 1/2-inch pieces rhubarb, fresh or frozen
* 3 cups water
* 1 1/2 cups sliced strawberries
* 1/4 cup sugar
* 1/8 teaspoon salt
* 1/3 cup chopped fresh basil or mint, plus more for garnish
* Freshly ground pepper to taste
Directions:
Directions:
1. Bring rhubarb and 3 cups water to a boil in a large saucepan. Cook until the rhubarb is very soft and broken down, about 5 minutes. Transfer to a medium bowl. Put a couple inches of ice water in a large bowl and set the bowl with the rhubarb in it to help cool it quickly. (If you are not in a hurry, you can skip the ice-water bath.) Refrigerate, stirring occasionally, until cool, at least 20 minutes.
2. Transfer the rhubarb to a blender. Add strawberries, sugar and salt; blend until smooth. Return to the bowl and stir in 1/3 cup basil (or mint). Serve sprinkled with more herbs and a generous grinding of pepper.
Number Of Servings:
Number Of Servings:
1 1/2 servings
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Sweet strawberries and tart rhubarb are whirled together in this chilled soup. Serve it as a starter for an early-summer supper.

 

 

 

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