Strawberry-Rhubarb "Nothing" Soup: Zupa Nic

Serves: 6

Hal Herzog

1 January 1970

Based on User reviews:

63

Spice

60

Sweetness

56

Sourness

44

mins

Prep time (avg)

5.6

Difficulty

Ingredients:

450 g

Rhubarb (cleaned)

1 cup

Sugar

2

Strawberrys (pints, hulled and pureed)

2 cups

Orange Juice

1 cup

Lemon Juice

1 cup

Milk

1 cup

Cream

1

Vanilla Bean (scraped)

3

Egg Yolks

1 cup

Buttermilk

Directions:

1

Cut rhubarb into 1/2-inch pieces and macerate in 1/2 cup sugar for 1 hour

2

Meanwhile, puree strawberries with remaining 1/4 cup sugar

3

In a saucepan, cook rhubarb and orange juice, covered, until mushy

4

Remove from heat and stir in strawberry puree

5

For the syrup: Bring ingredients to a boil

6

Set aside to cool

7

For the anglaise: In a saucepan, bring the milk cream and vanilla bean to a scald

8

In the meantime, in a bowl, whisk together the yolks and sugar

9

While whisking the yolks, drizzle in the hot milk

10

Return to the pan and cook, stirring until thick enough to coat the back of a spoon

11

Strain and chill in an ice bath

12

Add the lemon syrup to the buttermilk

13

Mix into creme anglaise

14

Drizzle the anglaise mixture on top of the strawberry rhubarb nothing

15

(Soup may be served hot or cold)