Strawberry and Rhubarb Soup
At your farmers market, you'll find strawberries and rhubarb picked at peak ripeness, which means maximum flavor, texture, and nutrition. You're also helping save the environment when you buy at a local farmers market.
Soupe aux Fraises et Rhubarbe(Strawberry and Rhubarb Soup)
1 Tablespoons Canola Oil3 stalks Rhubarb, pealed and cut into 1.4 inch chunks2 cups hulled and sliced fresh Strawberries4 ounces fresh Orange Juice1/4 cup Sugar3/4 cup Nonfat or Low Fat Vanilla Yogurt4 fresh Mint Leaves
Heat the oil in a saucepan over medium-high heat. Use a pan large enough to hold all of the ingredients. Add the rhubarb and saute about a minute. Reduce heat to medium, cover and cook for about 7 minutes, or until the rhubarb is tender. Remove from the heat and let cool. Add the strawberries, orange juice, sugar and 1/2 cup of the yogurt and blend with an immersible hand blender (I like the Cuisinart Smart Stick). Cover and refrigerate for at least one hour or until it is well chilled.
Pour the soup into four small chilled bowls. Place a 1 Tablespoon dollop of yogurt and a fresh mint leaf on each bowl.
Did you know that there are 200 seeds on each strawberry?
Strawberries are members of the Rose family and there are over 600 different varieties. Choose freshly picked, ripe berries, as they will be the tastiest and will have the most nutrients. “Look for berries fully formed, bright red, without bruising or soft spots and with fresh-looking green caps,” says Janie Hibler in “The Berry Bible.”
Strawberries are considered a “superfood.” They have one of the highest antioxidant and nutrient contents of all foods, yet they are low in calories, so you can eat them in unlimited quantities. In fact, for your health, the more the better! “A serving of eight strawberries contains more vitamin C than an orange. Strawberries are also rich in folate, potassium, and fiber. They’re especially high in cancer- and heart-disease-fighting phytonutrients (beneficial plant compounds) called flavonoids, anthocyanins, ellagic acid, quercetin, catechin, and kaempferol.
Soupe aux Fraises et Rhubarbeis adapted from "The French Culinary Institute's Salute to Healthy Cooking" (Rodale Press, 1998), one of my favorite cookbooks, which I highly recommend!