Creamy strawberry and rhubarb soup

Creamy strawberry and rhubarb soup

By
From
Polska
Serves
8-10
Prep
50 mins
Photographer
Laura Edwards

The perfect time to make this soup is in early spring, when fresh, local rhubarb is still available and it’s just about warm enough to sit outside and soak up a few of those shy, early spring rays. This is another Polish soup that’s eaten either slightly chilled or at room temperature. This creamy strawberry and rhubarb soup is just the kind of sweet, light soup that you would finish a meal with.

Ingredients

Quantity Ingredient
2 large stalks of rhubarb, peeled and roughly chopped
2 litres water
1 teaspoon cloves, (about 7 or 8)
1/2 vanilla pod
1kg strawberries
4 tablespoons caster sugar
300ml single cream
50g cooked conchigliette pasta, per person

Method

  1. Place the rhubarb into a large pan with the water, cloves and vanilla pod and bring to a boil, then reduce the heat to medium and simmer for 20 minutes, or until the rhubarb is soft.
  2. Meanwhile, mash the strawberries and sugar together in a bowl with a potato masher. Add to the pan, reduce the heat to low and cook together for a further 20 minutes.
  3. Let the soup cool (cover it and put it outside if you can) for at least 30 minutes before adding the cream.
  4. Place the cooked pasta in the bottom of each bowl and pour over the soup.
Tags:
polish
eastern european
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