Strawberry Rhubarb Soup with Thyme Crisps
By MademoiselleCuisine , blog Mademoiselle Cuisine
- 16 oz rhubarb
- 16 oz strawberries
- 1/2 cup brown sugar
- 1 generous tbsp honey
- 2 cups water
- 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
Level of difficulty Easy
Preparation time 20mins
Cooking time 20mins
Cost Budget Friendly
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.
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.
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.
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.
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.
Cover with plastic wrap and refrigerate until ready to serve! (And remember the crisps!)
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Chef Tips and Tricks
Craving sweet? This rustic cherry tart is easy, quick and delicious!
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- A dash of milk
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!
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