A chilled soup you say? The original plan for this recipe was to be a chilled soup, but I made sure to taste it when it was hot yesterday. It wasn't bad, but it was a much more acquired taste than eating it cold. Letting it sit overnight also allowed the flavors to meld together like a good soup should.
Ingredients: Serves: 4 - 8 oz servings
1 Tbsp - butter
1 lb - rhubarb
3 oz - fresh raspberries
1 - garlic clove
1.5 oz - shallot
3/4 tsp - dried rosemary
3/4 tsp - salt
2 tsp - sugar
24 oz - water
Directions:
1. Rinse the rhubarb and raspberries. Peel the garlic cloves, and smash with the side of a knife. Slice the shallots. Chop the rhubarb into 1/2" long pieces.
2. Place a pot on the stove over medium-high heat. Once the pot is hot add the butter. After the butter has melted, add the shallot. Cook until the shallot has become translucent. If the shallot begins to brown reduce the heat.
3. Add the garlic, rosemary, salt, sugar, and Pastamore Raspberry Balsamic Vinegar. Cook until the sugar has dissolved.
4. Add the rhubarb and fresh raspberries. Cook for five minutes, stirring often.
5. Add the water. Bring to a boil, and then reduce to a simmer. Cook for 10-15 minutes, or until the rhubarb have become completely tender.
6. The soup can either be blended with an immersion blender or a regular food processor. After the soup has been blended, place into a container and place into an ice bath. Refrigerate until cold, preferably overnight.
7. Ladle into bowls. Garnish with fresh raspberries and a drizzle of Pastamore Raspberry Balsamic Vinegar.
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