Chilled Strawberry Rhubarb Soup Recipes

STRAWBERRY-RHUBARB "NOTHING" SOUP: ZUPA NIC

Steps:

• Cut rhubarb into 1/2-inch pieces and macerate in 1/2 cup sugar for 1 hour. Meanwhile, puree strawberries with remaining 1/4 cup sugar. In a saucepan, cook rhubarb and orange juice, covered, until mushy. Remove from heat and stir in strawberry puree.
• For the syrup: Bring ingredients to a boil. Set aside to cool.
• For the anglaise: In a saucepan, bring the milk cream and vanilla bean to a scald. In the meantime, in a bowl, whisk together the yolks and sugar. While whisking the yolks, drizzle in the hot milk. Return to the pan and cook, stirring until thick enough to coat the back of a spoon. Strain and chill in an ice bath. Add the lemon syrup to the buttermilk. Mix into creme anglaise.
• Drizzle the anglaise mixture on top of the strawberry rhubarb nothing. (Soup may be served hot or cold.)

CHILLED RHUBARB AND STRAWBERRY SOUP

Steps:

• Cook rhubarb, sugar, salt and 1/2 cup water over medium heat until rhubarb is very tender and mixture starts to thicken.
• Set aside.
• In another saucepan mix strawberries and cinnamon.
• Blend together the cornstarch and the 1/4 cup water and add to strawberries.
• Bring to boil then reduce heat and simmer for 1 minute.
• Remove from heat and add to rhubarb mixture.
• Chill.
• Blend together milk and sour cream and stir into rhubarb and strawberry mixture before serving.

JEAN-GEORGES'S MINIMALIST RHUBARB SOUP

Steps:

• String the rhubarb, then cut it into roughly 2-inch lengths.
• Place 4 cups water in a saucepan and add the sugar; turn the heat to medium high. Split the vanilla beans lengthwise and scrape out the seeds; add both seeds and pods to the pot. When the water boils, turn the heat to medium and cook for 5 minutes, then add the rhubarb. Cook another 5 minutes or so, until the rhubarb begins to fall apart.
• Cool to room temperature, then cover and refrigerate overnight. The next day, remove the vanilla pods and break up the hunks of rhubarb with a whisk. Serve cold, with slices of strawberry and mango, any sorbet, a dollop of yogurt or sour cream, or on its own.