Strawberry and Rhubarb Soup with Elderflower Recipe

Ingredients

• 2 cups of chopped rhubarb
• 2 cups of chopped strawberries
• 1/2 cup of sugar
• 2 tablespoons of elderflower syrup
• 1/4 cup of water

Instructions

1. Mix the rhubarb and strawberries in a large pot.
2. Add sugar and elderflower syrup, and stir well.
3. Place the pot on medium heat and add water.
4. Cook for 20-25 minutes or until the rhubarb is soft.
5. Remove the pot from heat and let it cool down to room temperature.
6. Puree the mixture in the blender until smooth.
7. Put the soup back in the pot and heat it for 3-5 minutes on low heat.
8. Remove from heat and let it cool down once again.
9. Chill the soup in the refrigerator for a few hours or overnight.

Serving Suggestions

For an extra touch, garnish with a sprig of fresh mint or a slice of lemon. Serve as a refreshing appetizer or mild dessert.

Verdict

This creamless soup is a perfect summer starter or dessert. With its luscious combination of strawberries and rhubarb flavors and a hint of elderflower, it’s the perfect balance of sweet and tart. The soup can be made in advance, making it a great option for entertaining. Give it a try, and you’ll be glad you did!