Strawberry Rhubarb Soup
Serving Size / Yield
- Water (3 cups)
- Sugar (1/4 cup)
- Sliced ripe strawberries (1 1/2 cups)
- Chopped fresh mint or basil (1/3 cup)
- Fresh or frozen rhubarb (4 cups ½ inch pieces)
- Fresh grounded pepper to taste
- Dry red wine (1 cup)
Put the rhubarb in a large pan, add three cups of water and boil for about 5 minutes, until the rhubarb is very soft. Transfer the boiled rhubarb to a shallow bowl.
Put some water in a large bowl and then place the shallow bowl in the large bowl and allow it to cool for at least 20 minutes.
Transfer rhubarb to the blender; add sugar, strawberries and salt. Put the contents back to the bowl and add 1/3 cup of mint.
Serve your soup sprinkled with pepper.