Refreshing and light, this is a lovely chilled soup that’s great for spring and early summer menus. To make it vegan, use vegan butter or just a little bit of water to cook the rhubarb, and cashew cream or high quality/great tasting non dairy yogurt. Either way, it’s delicious.
Soupe aux Fraises et Rhubarbe (Strawberry and Rhubarb Soup)
Serves about 6
1 teaspoon unsalted butter, or water
6-8 stalks rhubarb, peeled and cut into 1-inch chunks
4 cups fresh strawberries, hulled and sliced
1 cup freshly squeezed orange juice
½ cup sugar, or to taste
1½ cups vanilla yogurt, divided
fresh mint leaves, to garnish
In a saucepan over medium-heat, melt butter. Add rhubarb and cook for 2 minutes. Reduce heat. Cover and cook until liquid releases and the rhubarb becomes quite tender. Remove from heat and allow to cool, slightly.
In a high speed mixer or food processor, combine rhubarb, strawberries, orange juice, sugar, and a cup of yogurt. Process until smooth and creamy. Transfer to another container and refrigerate until soup is chilled well, approximately one hour.
Pour soup in small bowls, garnish with a dollop of yogurt and mint leaves.
For another chilled fruit soup, see Soupe aux Deux Melons (Two Melons Soup).