Chilled Rhubarb and Strawberry Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Chill time is not estimated in for this soup. Ingredients:
6 cups chopped rhubarb |
1/2 cup sugar |
1/4 teaspoon salt |
1/2 cup water |
2 cups frozen strawberries |
3/4 teaspoon ground cinnamon |
1/4 cup cornstarch |
1/4 cup cold water |
2 cups milk |
3 cups sour cream |
Directions:
1. Cook rhubarb, sugar, salt and 1/2 cup water over medium heat until rhubarb is very tender and mixture starts to thicken.
2. Set aside.
3. In another saucepan mix strawberries and cinnamon.
4. Blend together the cornstarch and the 1/4 cup water and add to strawberries.
5. Bring to boil then reduce heat and simmer for 1 minute.
6. Remove from heat and add to rhubarb mixture.
7. Chill.
8. Blend together milk and sour cream and stir into rhubarb and strawberry mixture before serving.
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