Return to Content

Strawberry-Rhubarb Soup

Strawberry-Rhubarb Soup
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 6-8

This special blend of flavors works as well in soup as it does in pie.

Ingredients:

  • 6 cups rhubarb, cut into 1-inch pieces
  • 2 cups strawberries, hulled and sliced
  • 1-1/2 quarts water
  • 2 tablespoons cornstarch
  • 1/4 cup cold water or dry white wine
  • 1/4 cup sugar (or more to taste)
  • 1 cup cream
  • 1 egg yolk
  • Sliced strawberries

Instructions:

Combine rhubarb, strawberries, and water in soup kettle and simmer, partially covered, 20 minutes. Strain, reserving fruits, and return liquid to kettle. Reheat to simmer. Combine cornstarch and water or wine to form a smooth paste. Add 1/2 cup hot soup to paste, stir with a whisk until blended, and add mixture to kettle. Cook over low heat, stirring constantly, until smooth. Add sugar and reserved fruits and stir. Combine cream and egg yolk and stir slowly into soup. Do not boil. Cool, chill, and serve cold, garnished with additional sliced berries. (Also good hot.)
Updated Friday, September 7th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2