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Strawberry Consomme | |||||||||
Course : Soups Serves: 4 |
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Ingredients:
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Preparation / Directions:Set aside about 6 strawberries; cut up remainder; put in a saucepan with rhubarb, cinnamon stick, sugar and water.
Bring to a boil; reduce heat and simmer until rhubarb is tender, about 5 minutes. Pour into a strainer and press out juice. There should be 3 cups of rosy-pink juice.
Add Burgundy wine and soda. Slice remaining strawberries. Serve hot or chilled, garnished with sliced berries and dollops of sour cream.
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Nutritional Information:218 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 51g Carbohydrate; 0mg Cholesterol; 10mg Sodium | |||||||||