Strawberry Rhubarb Soup Recipe makes a very refreshing summer soup.
Serve this delicious chilled soup either before OR after the main course.
It's fun to serve family and friends something "unique", so why not consider this chilled soup recipe?
This cold soup requires a chilling time of about 4 hours, or overnight, so keep that in mind when planning your menu.
5 cups ripe strawberries
4 cups chopped rhubarb
2 cups water
1 cup dry red wine
1 2" cinnamon stick
pinch of nutmeg
1/2 tsp. allspice
1 1/2 tbsp. cornstarch
1 cup granulated sugar
1 cup whipping cream, whipped or sour cream
fresh strawberries with stems, for garnishing
Hull the strawberries and puree in batches in a blender or a food processor. Set aside.
In a large pan, stir together the rhubarb, water, red wine, cinnamon stick, allspice and the nutmeg.
Bring to a boil over high heat.
Reduce heat to low, cover and allow mixture to simmer for about 5 minutes, or until rhubarb is tender.
Remove mixture from heat, and remove the cinnamon stick.
In a small bowl, mix the cornstarch and the sugar and stir into the rhubarb.
Cook, uncovered over medium heat, stirring often, to avoid sticking and burning, until the soup thickens and clarifies.
Pour the soup into a large, heat proof bowl, and allow to cool.
Stir in the pureed strawberries, cover and refrigerate until soup is thoroughly chilled, about 4 hours (or overnight).
To serve, ladle into chilled bowls and spoon a large dollop of whipped cream or sour cream onto each serving.
Cut whole strawberries almost through from tip to stem.
Place one berry on top of cream.
YUMMY ... enjoy!
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