Chilled Rhubarb Strawberry Delight Soup - Refreshing Summer Dessert

Chilled Rhubarb and Strawberry Soup Recipe

Overview

Name: Chilled Rhubarb and Strawberry Soup
Description: Make and share this Chilled Rhubarb and Strawberry Soup recipe from lovewithrecipes.com.
Recipe Category: Dessert
Keywords: Strawberry, Berries, Fruit, Vegetable, Low Protein, Spring, < 30 Mins, Refrigerator, Stove Top, Easy
Total Time: 30 minutes
Cook Time: 20 minutes
Prep Time: 10 minutes
Servings: 10
Calories: 261.1 per serving

Ingredients

6 cups rhubarb, chopped
½ cup sugar
¼ teaspoon salt
½ cup water
2 cups frozen strawberries
¾ teaspoon ground cinnamon
¼ cup cornstarch
¼ cup water (for cornstarch mixture)
2 cups milk
3 tablespoons sour cream

Nutritional Information (per serving)

Calories: 261.1
Fat Content: 16.4g
Saturated Fat Content: 10.2g
Cholesterol Content: 37.2mg
Sodium Content: 123.1mg
Carbohydrate Content: 25.6g
Fiber Content: 2.4g
Sugar Content: 12.9g
Protein Content: 4.6g

Instructions

Prepare the Rhubarb Base:
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- Combine 6 cups of chopped rhubarb, ½ cup sugar, ¼ teaspoon salt, and ½ cup water in a medium-sized saucepan.
- Cook over medium heat, stirring occasionally, until the rhubarb is very tender and the mixture begins to thicken, about 10-15 minutes.
- Set aside to cool slightly.
Prepare the Strawberry Mixture:
- In another saucepan, combine 2 cups frozen strawberries and ¾ teaspoon ground cinnamon.
- In a small bowl, blend ¼ cup cornstarch with ¼ cup water until smooth. Add this mixture to the strawberries.
- Bring the strawberry mixture to a boil, then reduce the heat and let it simmer for 1 minute until slightly thickened.
Combine and Chill:
- Remove the strawberry mixture from the heat and add it to the rhubarb mixture. Stir well to combine.
- Transfer the combined mixture to a bowl and chill in the refrigerator for at least 2 hours or until thoroughly cooled.
Finish and Serve:
- Just before serving, blend together 2 cups of milk and 3 tablespoons of sour cream in a small bowl.
- Stir the milk and sour cream mixture into the chilled rhubarb and strawberry base until well incorporated.
- Serve the soup chilled, garnished with fresh strawberries or a dollop of sour cream if desired.

Detailed Analysis

Ingredients and Their Roles

Rhubarb: Provides a tart, refreshing flavor and forms the bulk of the soup’s base.
Sugar: Balances the tartness of the rhubarb and adds sweetness.
Salt: Enhances the overall flavor by bringing out the sweetness and tartness.
Water: Helps to cook the rhubarb and mix the cornstarch.
Frozen Strawberries: Contribute sweetness, flavor, and a beautiful color to the soup.
Ground Cinnamon: Adds warmth and a hint of spice, complementing the flavors of rhubarb and strawberries.
Cornstarch: Acts as a thickening agent to give the soup a nice, smooth consistency.
Milk: Adds creaminess and body to the soup.
Sour Cream: Enhances the creamy texture and adds a slight tang that balances the sweetness.

Cooking Techniques

Simmering: The rhubarb is simmered until tender to break down the fibers and release its flavor, while the strawberries are simmered briefly with cinnamon to infuse the flavors and activate the thickening properties of the cornstarch.
Blending and Combining: The rhubarb and strawberry mixtures are combined and chilled to allow the flavors to meld. The final blending of milk and sour cream before serving adds creaminess and smoothness to the soup.

Presentation Tips

To elevate the presentation of your Chilled Rhubarb and Strawberry Soup, consider these ideas:

Garnishes: Top each serving with a swirl of sour cream or a dollop of whipped cream. Fresh mint leaves or thinly sliced strawberries make for attractive garnishes.
Serving Glasses: Serve the soup in clear, chilled bowls or glass cups to showcase its vibrant color.
Texture Contrast: Add a crunchy element such as a sprinkle of granola or chopped nuts for an interesting texture contrast.
Drizzle: Drizzle a bit of honey or berry syrup on top for added sweetness and visual appeal.

Serving Suggestions

This chilled soup is a perfect light dessert or an elegant starter for a summer meal. Pair it with:

Crisp White Wines: A glass of chilled Sauvignon Blanc or Riesling can complement the tart and sweet notes of the soup.
Fresh Salads: Serve alongside a fresh, crisp salad with a citrus vinaigrette to balance the flavors.
Cheese Platter: A selection of mild cheeses with crackers or a baguette can make for a sophisticated accompaniment.

Variations and Substitutions

To suit different tastes and dietary needs, consider these variations:

Vegan Version: Substitute milk with almond milk or coconut milk and use a non-dairy sour cream alternative.
Sugar-Free: Replace sugar with a sweetener like stevia or erythritol to make a lower-carb version.
Fruit Combinations: Experiment by adding other fruits like raspberries or peaches for a different flavor profile.
Herbal Infusion: Add a hint of basil or mint while cooking the strawberries for a fresh herbal twist.

Storage and Leftovers

Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze the base mixture (before adding milk and sour cream) in a freezer-safe container for up to 1 month. Thaw in the refrigerator and stir in the milk and sour cream before serving.

Tips for Success

Choosing Rhubarb: Use fresh, tender rhubarb stalks for the best texture and flavor. Avoid those that are tough or fibrous.
Thickening: If the soup is too thick after chilling, thin it out with a bit more milk or water to achieve your desired consistency.
Chilling Time: Ensure that the soup is well-chilled for a refreshing experience. It can be chilled overnight for the best results.

Health Benefits

This dessert soup offers several nutritional benefits:

Rich in Fiber: The rhubarb provides dietary fiber which aids in digestion.
Low in Protein and Fat: This soup is relatively low in protein and fat, making it a light option.
Antioxidants: Strawberries are rich in antioxidants, which help in fighting oxidative stress and inflammation.

Frequently Asked Questions (FAQs)

1. Can I use fresh strawberries instead of frozen?
Yes, you can use fresh strawberries. The cooking time might be slightly reduced as fresh strawberries tend to soften faster.

2. Is this soup meant to be very sweet?
This soup has a balanced sweetness. If you prefer a sweeter flavor, you can increase the amount of sugar or add a drizzle of honey when serving.

3. Can I make this soup ahead of time?
Absolutely! This soup can be made a day ahead and stored in the refrigerator. Add the milk and sour cream just before serving to maintain the best texture.

4. How can I make the soup thicker or thinner?
For a thicker soup, increase the amount of cornstarch slightly. For a thinner consistency, add a bit more water or milk to the finished soup.

5. What can I use if I don’t have sour cream?
You can use Greek yogurt or a light cream as a substitute for sour cream.

6. Is it possible to serve this soup warm?
While it’s traditionally served chilled, you can serve it warm if you prefer. Simply skip the chilling step and serve immediately after combining the ingredients.

Conclusion

The Chilled Rhubarb and Strawberry Soup is an elegant, refreshing dessert that’s perfect for warm days. With its vibrant flavors and creamy texture, it offers a delightful way to enjoy seasonal fruits. Easy to prepare and visually appealing, this soup can be a showstopper at any gathering or a comforting treat to enjoy solo. Its versatility allows for various adaptations to suit dietary preferences, making it a must-try for anyone looking to explore unique dessert options. Enjoy this delightful dish as a light dessert or a palate-pleasing appetizer, and savor the blend of tangy rhubarb and sweet strawberries in every spoonful.