Recipe courtesy of Wayne Harley Brachman
Strawberry-Rhubarb "Nothing" Soup: Zupa Nic
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 367
- Total Fat
- 11
- Saturated Fat
- 6
- Carbohydrates
- 66
- Dietary Fiber
- 4
- Sugar
- 58
- Protein
- 5
- Cholesterol
- 103
- Sodium
- 64
Ingredients
1 pound cleaned rhubarb
3/4 cup sugar
2 pints strawberries, hulled and pureed
2 cups orange juice
"Buttermilk Nothing"(Lemon syrup):
1/4 cup lemon juice
1/4 cup sugar
"Anglaise":
1/2 cup milk
1/2 cup cream
1/2 vanilla bean, scraped
3 egg yolks
1/4 cup sugar
1/2 cup buttermilk
Directions
- Cut rhubarb into 1/2-inch pieces and macerate in 1/2 cup sugar for 1 hour. Meanwhile, puree strawberries with remaining 1/4 cup sugar. In a saucepan, cook rhubarb and orange juice, covered, until mushy. Remove from heat and stir in strawberry puree.
- For the syrup: Bring ingredients to a boil. Set aside to cool.
- For the anglaise: In a saucepan, bring the milk cream and vanilla bean to a scald. In the meantime, in a bowl, whisk together the yolks and sugar. While whisking the yolks, drizzle in the hot milk. Return to the pan and cook, stirring until thick enough to coat the back of a spoon. Strain and chill in an ice bath. Add the lemon syrup to the buttermilk. Mix into creme anglaise.
- Drizzle the anglaise mixture on top of the strawberry rhubarb nothing. (Soup may be served hot or cold.)