Strawberry Rhubarb Soup
⏳ Time
45 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Strawberry Rhubarb Soup
Ingredients
- Water - 1 qt
- Sugar - 2.6 oz
- Strawberry - 17.6 oz
- Rhubarb - 17.6 oz
- Corn Starch - 0.5 oz
- Vanilla Ice Cream - 10.6 oz
- Tarragon - to taste
- Mint Leaves - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 10
Serve the strawberry rhubarb soup garnished with mint and tarragon leaves.
Step 2
Peel the rhubarb using a vegetable peeler and cut it into small cubes.
Step 3
Cut the strawberries in half or into quarters depending on the size of the berries.
Step 4
In a pot, bring the water and sugar to a boil.
Step 5
Add half of the strawberries to the syrup, bring to a boil, and cook for 1 minute.
Step 6
Blend the future soup with an immersion blender, then mix the cornstarch with a small amount of water and pour this mixture into the strawberry broth.
Step 7
Bring to a boil, stirring with a whisk, and add the rhubarb cubes. Cook, continuing to stir, for 5–7 minutes until the rhubarb is tender. Allow the soup to cool slightly and thicken.
Step 8
Place the remaining strawberries in bowls and pour the warm soup over them.
Step 9
Add scoops of ice cream to the center of the bowls.
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