Chilled Rhubarb Soup

Chilled Rhubarb Soup Recipe with Strawberries and Oranges

Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Chilled Rhubarb Soup is a refreshing and unique dish that is perfect for hot summer days. This soup combines the tartness of rhubarb with the sweetness of strawberries and orange juice to create a delicious and light treat.

History

Rhubarb has been used in cooking for centuries, with its origins dating back to ancient China. It was not until the 18th century that rhubarb became popular in Europe and eventually made its way to America. The combination of rhubarb and strawberries in a chilled soup is a modern twist on a classic ingredient.

Ingredients

1 pt (473 ml) fresh strawberries
3 cups sliced fresh or frozen rhubarb, 0.5 inch pieces
1.25 cups orange juice
0.5 to 1 cup sugar
sliced oranges
sliced kiwifruit and/or additional strawberries, optional

How to prepare

In a 3 qt (2.84-liter) saucepan, bring strawberries, rhubarb, and orange juice to a boil.
Reduce the heat, cover, and simmer for 10 minutes.
Remove from the heat and stir in sugar to taste.
In a blender or food processor, blend half of the fruit mixture at a time until smooth.
Chill.
To serve, spoon into soup bowls and, if desired, garnish with oranges, kiwi, and/or strawberries.

Variations

Add a splash of balsamic vinegar for a tangy twist. Top the soup with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Tips & Tricks

When cooking the rhubarb and strawberries, be sure to simmer them gently to preserve their flavors. Adjust the amount of sugar to taste, depending on the sweetness of the strawberries and your personal preference. For a smoother texture, blend the soup in batches in a blender or food processor.

Serving Suggestions

Serve Chilled Rhubarb Soup as a starter or a light dessert. Pair it with a salad or a sandwich for a complete meal.

Cooking Techniques

Simmer the rhubarb and strawberries gently to preserve their flavors. Blend the soup in batches for a smooth texture.

Ingredient Substitutions

Use frozen strawberries if fresh ones are not available. Substitute honey or maple syrup for sugar for a different flavor profile.

Make Ahead Tips

Chilled Rhubarb Soup can be made ahead of time and stored in the refrigerator for up to 2 days. Stir well before serving.

Presentation Ideas

Garnish the soup with sliced oranges, kiwi, or strawberries for a colorful presentation. Serve in chilled bowls for an extra refreshing touch.

Pairing Recommendations

Pair Chilled Rhubarb Soup with a crisp white wine or a fruity iced tea. Serve with a side of crusty bread or crackers.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Chilled Rhubarb Soup contains approximately 150 calories.

Carbohydrates

Each serving of Chilled Rhubarb Soup contains approximately 30 grams of carbohydrates.

Fats

This soup is low in fat, with less than 1 gram of fat per serving.

Proteins

Chilled Rhubarb Soup is a protein-free dish.

Vitamins and minerals

Rhubarb is a good source of vitamin C, vitamin K, and calcium. Strawberries are rich in vitamin C and antioxidants. This soup is a great way to get a dose of vitamins and minerals in a delicious way.

Alergens

This recipe is free of common allergens such as nuts, dairy, and gluten.

Summary

Chilled Rhubarb Soup is a low-calorie, low-fat dish that is rich in vitamins and minerals. It is a healthy and refreshing option for a summer meal.

Summary

Chilled Rhubarb Soup is a unique and refreshing dish that combines the tartness of rhubarb with the sweetness of strawberries and orange juice. This low-calorie, low-fat soup is rich in vitamins and minerals, making it a healthy and delicious option for a summer meal. Serve it as a starter or a light dessert for a refreshing treat.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Chilled Rhubarb Soup. It was a hot summer day, and I was visiting my friend Margaret in her quaint little cottage by the lake. Margaret was an excellent cook, and I always looked forward to trying out new recipes with her.

On that particular day, Margaret told me about a unique soup that she had recently learned to make – Chilled Rhubarb Soup. She explained that it was a refreshing and tangy dish that was perfect for the warm weather. Intrigued by the sound of it, I asked her to show me how to make it.

Margaret led me to her kitchen and pulled out a bunch of fresh rhubarb from her garden. She began to chop the rhubarb into small pieces, all the while explaining the history behind the recipe. She told me that she had learned it from an old friend who had traveled to Scandinavia and had brought back the recipe with her.

As Margaret cooked the rhubarb with some water and sugar, the kitchen began to fill with a sweet and tangy aroma. She added a hint of cinnamon and ginger to the soup, giving it a warm and spicy undertone. Once the rhubarb had softened and the flavors had melded together, Margaret pureed the soup until it was smooth and creamy.

After letting the soup cool in the refrigerator for a few hours, Margaret served it in chilled bowls garnished with a dollop of whipped cream and a sprinkle of fresh mint. The first spoonful of the soup was a revelation – the tartness of the rhubarb was perfectly balanced by the sweetness of the sugar and the warmth of the spices. It was a symphony of flavors that danced on my taste buds.

I knew then and there that I had to learn how to make this Chilled Rhubarb Soup myself. Margaret kindly shared the recipe with me, and I made a mental note to try it out as soon as I returned home.

Back in my own kitchen, I gathered the ingredients for the soup – fresh rhubarb, sugar, cinnamon, and ginger. As I chopped the rhubarb and simmered it with the spices, memories of my time with Margaret flooded back to me. I could almost hear her cheerful voice guiding me through the steps of the recipe.

After pureeing the soup and letting it chill in the refrigerator, I eagerly ladled it into bowls and garnished it with whipped cream and mint. The first taste brought me right back to that sunny day by the lake, sharing a meal with a dear friend.

Over the years, I have made Chilled Rhubarb Soup countless times, each batch bringing back memories of Margaret and our shared love of cooking. I have added my own twist to the recipe, experimenting with different spices and garnishes to make it my own.

Now, whenever I serve Chilled Rhubarb Soup to my family and friends, I always make sure to tell them the story behind the recipe. It is a reminder of the joy that comes from sharing food and memories with loved ones, and how a simple dish can bring people together in a moment of pure delight.

As I sit here in my kitchen, savoring a bowl of Chilled Rhubarb Soup, I am filled with gratitude for the friends who have enriched my life with their recipes and stories. Cooking has always been a source of comfort and joy for me, and I am grateful for the opportunity to pass on these traditions to the next generation.

And so, as I take another spoonful of the soup, I raise a silent toast to Margaret and all the other friends who have shared their recipes with me over the years. May their stories live on in the dishes that we create and the memories that we cherish. Cheers to good food, good friends, and the simple pleasures of life.