Chef Gunther Gugelmeyer’s Rhubarb Soup:
1 lb. (500 g) fresh or frozen rhubarb, chopped (3-¾ c.)
1 c. white granulated sugar
¾ c. water
1 cinnamon stick (do not use powdered cinnamon)
1 c. white wine
1-½ c. light cream (18% milk fat)
8-to-10 fresh mint leaves
Bring rhubarb, sugar, water, and cinnamon stick to a boil. Reduce heat and simmer for 10 min. Cool completely.
Remove cinnamon stick and purée the cooled pulp, white wine, and cream in blender. Remove and set aside 2 tbsp. of pulp as garnish. Serve this soup from a chilled pitcher into chilled bowls. Place about 1 tsp. reserved pulp in centre of soup, topping with a small mint leaf. Serves 6.
|Prepare rhubarb, sugar, water, and cinnamon stick.|
Purée as recipe directs
|Save a little puréed rhubarb on which|
to perch a decorative mint leaf