Strawberry Rhubarb Soup with Thyme Crisps

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  • 4
  • Easy
  • 20 mins
  • 20 mins
  • 60 mins
  • Budget Friendly

Ingredients

  • Rhubarb:
  • 16 oz rhubarb
  • 16 oz strawberries
  • 1/2 cup brown sugar
  • 1 generous tbsp honey
  • 2 cups water
  • Crisps
  • 1/4 cup flour
  • 1.5 tbsp softened butter
  • 2.5 tbsp honey
  • 4 sprigs of fresh thyme
  • 4 rounds of pepper
  • 2 pinches of salt

Preparation

Step 1

Wash and peel the rhubarb. Cut into segments about 3 or 4 cm long. Try to make pieces of the same size for an even cooking.

Step 2

In a saucepan, prepare a syrup by melting sugar and honey in water. Poach the rhubarb pieces by dipping them in syrup for 6 min (low heat). We must watch the cooking of rhubarb to avoid letting them stew. Remove the rhubarb chunks, set aside and allow syrup to cool.

Step 3

We will now prepare the crisps. Mix ingredients by keeping out only the thyme leaves, until dough is smooth. On a baking sheet lined with parchment paper, place a small amount of batter (1 tbsp) finely and spread in a circle with back of spoon. Bake for about 7 minutes, monitoring the cooking, until the crisps are brown.

Step 4

Remove crisps from the oven, wait about 1 min. Gently loosen and place on a rolling pin, for example, so they take their curved shape, and cool. One can also roll them into cigar-shaped or cone. Once cooled, they can be kept in a metal box, so they remain crisp.

Step 5

Wash the strawberries, then hull. It is very important to wash before hulling or cutting! Cut into two (or more depending on size). In a glass, places pieces of rhubarb and strawberry. Add the cooled syrup and filter (using a fine sieve or a coffee filter for example). If you desire sprinkle with a few thyme leaves.

Step 6

Cover with plastic wrap and refrigerate until ready to serve! (And remember the crisps!)

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