Strawberry-Rhubarb 'nothing' Soup - {Zupa Nic}

Recipe Ingredients

1 lb	454g / 16oz	Cleaned rhubarb
3/4 cup	148g / 5.2oz	Sugar
2		Strawberries - hulled and pureed
2 cups	474ml	Orange juice
		'buttermilk Nothing' (lemon Syrup)
1/4 cup	59ml	Lemon juice
1/4 cup	49g / 1.7oz	Sugar
		'anglaise'
1/2 cup	118ml	Milk
1/2 cup	118ml	Cream
1/2		Vanilla bean - scraped
3		Egg yolks
1/4 cup	49g / 1.7oz	Sugar
1/2 cup	118ml	Buttermilk

Recipe Instructions

Cut rhubarb into 1/2-inch pieces and macerate in 1/2 cup sugar for 1 hour. Meanwhile, puree strawberries with remaining 1/4 cup sugar. In a saucepan, cook rhubarb and orange juice, covered, until mushy. Remove from heat and stir in strawberry puree.

Make 'Buttermilk Nothing' (Lemon Syrup): Bring ingredients to a boil. Set aside to cool.

For the 'Anglaise': In a saucepan, bring the milk cream and vanilla bean to a scald. In the meantime, in a bowl, whisk together the yolks and sugar. While whisking the yolks, drizzle in the hot milk. Return to the pan and cook, stirring until thick enough to coat the back of a spoon. Strain and chill in an ice bath. Add the lemon syrup to the buttermilk. Mix into creme anglaise.

Drizzle the anglaise mixture on top of the strawberry rhubarb nothing. (Soup may be served hot or cold.)

This recipe yields 6 servings.

Source:
MELTING POT with Wayne Harley Brachman - (Show # MP-1A25) - from the TV FOOD NETWORK

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