Strawberry Rhubarb Soup

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  • Average budget

Ingredients

  • 3 1/2 cups strawberries
  • 5 stalks of rhubarb
  • a few verbena leaves
  • 3 tablespoons sugar

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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