This is a very strange kind of dessert to serve to guests. It is always nice to have guests who roll with the unknown.
I bought a Polish cookbook after my trip to the North of Poland. It is divided in the 4 seasons. One of the spring desserts was this soup.
Strawberry and Rhubarb season calls for a dish.
Recipe for 4:
2 stalks rhubarb, 700 g strawberries
60 g small pasta
Water, sugar, vanilla pod, clove, allspice
100 ml double cream
Clean and cut the rhubarb in 1,5 cm chunks. Hull the strawberries and quarter them.
Bring 800 ml water to a boil and add rhubarb, spices and enough sugar for a very light sweetness. Cook for 15 min.
Add strawberries and cook 10 more min. Take the soup out of the pot in a cold bowl and let it get down to room temp.
Cook the pasta in salted water. Drain.
In each soup bowl place some cold pasta. Stir the cream in the soup and serve on top. Do not serve the soup fridge cold.
No comments:
Post a Comment