But I have been wanting to make a chilled rhubarb soup and finally got the chance to do that today. It turned out exactly like I had hoped and it was so easy to make. I also love that it is naturally fat free, healthy and low sugar. The bright fruit flavors are accented lightly with vanilla, cinnamon and nutmeg. It is a simple prep but the wow factor is huge. You can serve this for a summer starter, luncheon or as a special dessert. I could even see this for a bridal or baby shower. The only "trick" is that you need a blender or food processor. The rest is easy peasy and can even be done far in advance.
Although it wasn't as easy for me to present it as it was for me to make it. See...I have this adorable little girl who happens to love strawberries. She is also getting very tall and is way too smart for her own good. I made the strawberry puree in advance and put in in the fridge to chill while I made the rest of the soup. My friend (and taste tester) stopped by to get a few of my homemade protein bars for her girls and I was going to show her the pretty puree. But it was GONE. I looked all over the fridge, double checked to see if I had put it in the microwave or freezer (hey...I'm a sleep deprived momma...it could happen) or if I had left it on the counter. It was simply gone! My friend left and I figured I'd find it somewhere goofy. I walked into my living room and there it was. My Sous Chef had taken it out of the fridge, grabbed her spoon from the smoothie I had made her and was eating the strawberry puree. She was all smiles though. Guess she liked it. Hope you do too. Enjoy!
Chilled Rhubarb Soup with Strawberry Puree Garnish
Ingredients
3 cups chopped rhubarb
2 cups water (divided)
2/3 cup sugar
1 tbsp cornstarch
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp lemon juice
1/4 tsp fresh grated nutmeg
2 cups strawberries
Directions
1. Place chopped rhubarb, sugar and 1 1/2 cups of the water in a medium sauce pan.
2. Cook over medium heat until rhubarb is soft, about 5 minutes.
3. Pour mixture into food processor and puree until smooth.
4. Add in vanilla, spices and lemon juice and pulse until well combined.
5. Pour mixture back into sauce pan.
6. Mix remaining water with the cornstarch and add to the rhubarb puree.
7. Heat mixture over medium heat until it just comes to a boil, stirring the whole time. Once it reaches a boil turn off heat.
8. Pour soup into a glass or metal bowl and place in fridge or freezer to cool.
9. While soup is cooling prepare strawberry puree by placing strawberries into the same food processor bowl and pureeing until smooth. Store in fridge until ready to use.
10. To serve pour rhubarb soup into serving dish and place a small amount of the strawberry puree in top.
11. Use a knife, skewer or end of a wooden spoon to "swirl" the puree into the soup.
12. Garnish with fresh mint or even a little bit of fresh whipped cream.
RITK
4 comments:
YuM! new follower, stopping in from Tornado Tuesday!
I'm here from the Blog Hop. This looks awesome, and I think even my daughter will love it. I'll be trying it over the weekend!
Michele - don't know how old your daughter is but you could even get her involved and let her help you swirl the strawberry part. My kids love doing that part and they like to eat what the create.
Thanks for checking out the blog. The Tornado Tuesday is a whirlwind for sure!
This sounds awesome, must try it soon.
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