http://www.flickr.com/photos/elizabethk/5673458591/
Strawberry Rhubarb Soup
Ingredients
- 4 cups fresh rhubarb, cut into small pieces
- 2 cups strawberries, sliced
- 3 cups water
- 1/4 cup sugar, optionally
- pinch salt
- 1/3 cup chopped fresh basil or mint, plus some more for garnish, optionally
- pepper to taste
Directions
- In a large saucepan, add the water and rhubarb and bring to a boil. Cook until the rhubarb becomes soft and breaks down easily, for about 5 minutes. Transfer to a medium bowl.
- In a large bowl, add a couple inches of ice water and set the bowl with the rhubarb in it, to speed up the cooling. Stir occasionally until cooled, for 20 minutes or so.
- Transfer the cooled rhubarb to a blender and add the strawberries, salt and sugar. Mix until you obtain a smooth paste and return to the medium bowl, adding basil or mint. Stir again and sprinkle with the remaining herbs if desired.
- Cover and refrigerate the soup for up to 1 day, serving cool.
