Chilled Spiced Rhubarb and Red Wine Soup

Name: Chilled Spiced Rhubarb and Red Wine Soup
Yield: Serves 4 as a first course
Ingredients: ½ teaspoon kosher salt; 1½ tablespoons sugar; About ⅓ cup whole-milk yogurt, whisked to liquefy; About 4 tablespoons pure maple syrup; ¼ teaspoon peppercorns, lightly crushed; 1 cinnamon stick, broken; 2 teaspoons coriander seeds, lightly crushed; 6 whole cloves; ½ teaspoon cardamom pods, lightly crushed; 2-inch ginger chunk; 1 medium-small beet; 1 Granny Smith apple; 1 pound rhubarb; About 1½ cups water; 2 cups fruity, fairly light red wine; 2 cups fruity, fairly light red wine; ½ teaspoon dried thyme

Preparation info

Serves
4
as a first course

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Ruby with a pink flush, smooth, and full-bodied, this soup is fruity, but not dessert-like. The rhubarb presence is mellow, not assertive, in the gingery, winy blend. Offer the light, elegant, unusual puree as the opener for a multi-course spring or summer meal.

Ingredients

½ teaspoon cardamom pods, lightly crushed
6 whole cloves
2 teaspoons

Starter
Vegetarian
Soup
Gluten-free

Method

In non-aluminum saucepan, combine cardamom, cloves, coriander, cinnamon, pepper, thyme, wine, and 1½ cups water. Bring to a boil. Reduce heat, cover, and simmer until flavors are extracted—about 15 minutes. Strain out spices. Return liquid to rinsedout pan.
Meanwhile,