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Year of the Soup: Week 19

Rhubarb is weird.  Pink on the outside, green on the inside, it looks like celery and tastes kinda like a Sour Patch Kid.  It’s weird.  John brought home an armful of this weirdness to make his Strawberry Rhubarb Pie.   (Yes, he makes pie.  And it’s amazing.  You should be jealous.)  But what do you do with the leftover stalks?  If you’re me, you make soup, of course.

Coincidentally enough, rhubarb is also weird as a soup.  Sweet and fruity, I’d bet this chilled soup could be very refreshing on a hot August day.  But when its still freezing overnight in May, chilled soup doesn’t exactly hit the spot.  Regardless, this was my first chilled soup, my first fruit soup, and easily the fastest soup I’ve made yet.  So it’s got that going for it.  Not terrible by any stretch, but I think rhubarb should really stick to pie.  Soup just isn’t it’s strong suit.

Chilled Orange Rhubarb Soup

  • 1 medium orange
  • 2 pounds rhubarb
  • 1 cup sugar
  • 4 cups water
  1. Zest orange and mince zest then juice the orange.  Chop rhubarb.
  2. Combine rhubarb, sugar, water, orange juice and half the zest in saucepan and bring to a boil.
  3. Turn heat to medium and cook 15 minutes.  Pour into blender and puree until smooth.
  4. Chill and serve.
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