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Francois Payard's Rhubarb Soup
with Citrus Sorbet



Stonewall Kitchen, LLC 

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Strawberries, 'sparkle' Variety
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A Selection of Citrus Fruits in a Bowl
A Selection of Citrus Fruits
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Kitchen Vegetables & Roots II
Kitchen Vegetable and Roots II [Rhubsrb]

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La Belle Cuisine


Rhubarb Soup with Citrus Sorbet

Simply Sensational Desserts

by François Payard, 1999,
Broadway Books/Random House


“Not only was this the most popular soup on my menu at Restaurant Daniel,
but I received a bartender’s certificate from Bartender magazine for creating
it. It mixes nicely with vodka, but it was most famous there as part of a Cham-
pagne cocktail: Just pour a half inch of the soup into the bottom of a Cham-
pagne glass and fill the glass with Champagne – magnificent!
This soup is also a superb digestif. What gives it such flavor dimension is the grenadine and the lemongrass. If you can’t find lemongrass, lemon zest makes
an acceptable substitute. Serve with Citrus Sorbet (recipe below).”

Makes 8 servings

Flavor Sachet
Grated zest of 1 lime
Grated zest of 1 orange
1 stalk lemongrass, chopped, or
grated zest of 1 lemon

1 pound (about 7 medium stalks) (454 grams)
rhubarb, trimmed, washed and chopped
2/3 cup (134 grams) sugar
1/3 cup plus 1 tablespoon (100 grams) grenadine

6 strawberries, washed and hulled
1 mango, peeled
2 passion fruit
8 mint sprigs

1. Make the flavor sachet: Place the lime zest, orange zest, and chopped lemongrass in the center of a 4-inch square of cheesecloth. Gather the
corners of the square together to form a pouch and tie with a piece of
kitchen string.
2. Make the soup: Combine the rhubarb, 4 cups (944 grams) water, and
the sugar in a large saucepan and bring to a boil, stirring occasionally.
Remove the pan from the heat; add the sachet and stir in the grenadine.
Cover the pan and allow the flavors to infuse for 2 hours.
3. Make the garnish: Slice the strawberries lengthwise 1/8 inch thick.
Stack the slices, a few at a time, on top of one another, and cut the
stacks into thin strips. Cut 1/8-inch-thick slices of mango flesh off the
pit. Stack the slices, a few at a time, on top of one another and cut the
stacks into thin strips (you will need 80 strips). Cut the passion fruit in
half and scrape the seeds into a small container; reserve the fruit for
another use.
4. Serve the soup: Divide the strawberry strips among eight soup bowls. Remove the sachet from the soup and whisk for a few seconds to break
up the rhubarb fibers. Ladle the soup over the strawberry strips in each
bowl. Arrange mango strips in five crisscross patterns around the peri-
meter of each bowl. Spoon a few passion fruit seeds between the mango
crisscrosses in each bowl. Garnish the soup with the mint sprigs.


Citrus Sorbet

“…The banana is an important element, because when you blend so much
citrus together for the sorbet, you have to add water to cut the acidity.
Without the banana, the texture is too much like that of an ice. And the
banana isn’t acidic, so it balances the flavor as well as the texture…
Grown-ups might also like it with a splash of vodka over it.”

Makes about 1 1/2 pints

Special Equipment: Ice Cream Machine

2/3 cup (134 grams) sugar
1/2 banana, peeled
1 cup (242 grams) fresh orange juice
1 cup (242 grams) fresh grapefruit juice
1/2 cup (125 grams) fresh lime juice
2 tablespoons (30 grams) grenadine

1. Combine the sugar and 1/2 cup (118 grams) water in a medium sauce-
pan. Bring to boil over medium heat, stirring to dissolve the sugar.
Remove the pan from the heat and pour the syrup into a medium
bowl. Refrigerate until chilled, about 2 hours.
2. Place the banana in a food processor and process until smooth. Add
the citrus juices and grenadine and process until combined. Stir into the
chilled sugar syrup.
3. Freeze the sorbet in an ice cream maker according to the manu-
facturer’s instructions. Serve immediately, or pack into an airtight
container and store in the freezer for up to 1 week.

Featured Archive Recipes:
Cold Fruit Soups
Peach Soup with Lemongrass Sorbet
Simply Sorbet (Charlie Trotter)
Favorite Fruit Desserts
Glazed Mango with Sour Cream Sorbet
and Black Pepper

Grandmother's Rhubarb "Pizza"with
Ginger Ice Cream


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