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Saturday, April 16, 2011

Chef Gunther Gugelmeyer’s Rhubarb Soup

This chilled Rhubarb Soup is so good it should win a prize! I sweet-talked this recipe from executive chef Gunther Gugelmeyer in a fine (but now-vanished) Toronto restaurant called Creighton’s, back in the days when I had long eyelashes and knew how to use ’em. Today, I couldn’t bully a borscht recipe from a Bulgarian, even if I peeled his beets. 

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

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