Strawberry Rhubarb Soup
Recipewe ♡
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Ingredients
- 3 1/2 cups strawberries
- 5 stalks of rhubarb
- a few verbena leaves
- 3 tablespoons sugar
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Cut the ends off of the rhubarb and peel the stalks.
Step 2
Slice the rhubarb diagonally into thick, 3 inch pieces.
Step 3
Place the rhubarb in a bowl, sprinkle generously with salt, and place the in the refrigerator for 1 hour, and then drain the water that accumulated in the bowl, and rinse the rhubarb.
Step 4
Add 1 cup water to a hot pan, and 3 tablespoons of sugar along with the verbena leaves.
Step 5
Add the rhubarb and sprinkle with a little more sugar. Let cook until the rhubarb is soft.
Step 6
Add the strawberries (cut in half) to the rhubarb, and turn off the heat. Stir once, and let them poach in the warm pan for 5 minutes, with the heat off.
Step 7
Transfer to a bowl, and serve warm. If you like, you can also pass the soup through a blender to have a smoother consistency.
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Chef Tips and Tricks
Dive into summer with this fresh, light and healthy mango salad!
INGREDIENTS
- Peanuts
- Carrot
- Mango
- Rocket
- 2 limes
- Olive oil
- Soy sauce
- Red onion, minced
- Salt
- Pepper
METHOD
- Lightly sautée the peanuts until golden.
- Take the carrots and cut into thin slices.
- Peel the mango and slice into thin strips.
- Squeeze the juice from 2 limes into a bowl, and add olive oil, soy sauce, minced onion, salt and pepper.
- In a bowl, toss together the mango, carrot, rocket, and lime-soy dressing.
- Enjoy!
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