Katherine’s Market Recipe: Strawberry & Rhubarb Soup

Soupe aux Fraises et Rhubarbe (photo by Alison Eaves)

FREE: Download and print my entire new spring recipe chapter from my upcoming cookbook: “Diet Simple Farm-to-Table Recipes,” try a recipe, post its picture and join the discussion on my Facebook page, then I’ll enter you in my contest to win free Personalized Nutrition services. This wonderful recipe, along with many others, is included!

Diet Simple - Spring Recipes

Today is the 3rd “Katherine’s Market Recipe” of 2013, all of which are designed to be delicious, easy, quick, famiy-friendly, nutritious (heart-healthy & diabetes-friendly), and to highlight produce found at our local farmers markets this week. At your farmers market, you’ll find produce picked at peak ripeness, which means maximum flavor, texture, and nutrition. You’re also helping save the environment when you buy at your farmers market. Here’s how…

For my “Soupe aux Fraises et Rhubarbe,” I recommend you buy the strawberries and rhubarb at Rose Park Farmers Market on Wednesday afternoons, the Glover Park-Burleith Farmers Market Saturday, or the  Dupont Circle’s Fresh Farm Market on Sunday.

Soupe aux Fraises et Rhubarbe
(Strawberry and Rhubarb Soup)
by Katherine Tallmadge, M.A., R.D.

Serves 4

Ingredients

1 Tablespoons Canola Oil
3 stalks Rhubarb, pealed and cut into 1.4 inch chunks
2 cups hulled and sliced fresh Strawberries
4 ounces fresh Orange Juice
1/4 cup Sugar
3/4 cup Nonfat or Low Fat Vanilla Yogurt
4 fresh Mint Leaves

Procedure:

Heat the oil in a saucepan over medium-high heat. Use a pan large enough to hold all of the ingredients. Add the rhubarb and saute about a minute. Reduce heat to medium, cover and cook for about 7 minutes, or until the rhubarb is tender. Remove from the heat and let cool. Add the strawberries, orange juice, sugar and 1/2 cup of the yogurt and blend with an immersible hand blender (I like the Cuisinart Smart Stick). Cover and refrigerate for at least one hour or until it is well chilled.

Presentation:

Pour the soup into four small chilled bowls. Place a 1 Tablespoon dollop of yogurt and a fresh mint leaf on each bowl.

Did you know that there are 200 seeds on each strawberry?

Strawberries are members of the Rose family and there are over 600 different varieties. Choose freshly picked, ripe berries, as they will be the tastiest and will have the most nutrients. “Look for berries fully formed, bright red, without bruising or soft spots and with fresh-looking green caps,” says Janie Hibler in “The Berry Bible.”

Strawberries are considered a “superfood.” They have one of the highest antioxidant and nutrient contents of all foods, yet they are low in calories, so you can eat them in unlimited quantities. In fact, for your health, the more the better! “A serving of eight strawberries contains more vitamin C than an orange. Strawberries are also rich in folate, potassium, and fiber. They’re especially high in cancer- and heart-disease-fighting phytonutrients (beneficial plant compounds) called flavonoids, anthocyanins, ellagic acid, quercetin, catechin, and kaempferol.

Soupe aux Fraises et Rhubarbeis adapted from “The French Culinary Institute’s Salute to Healthy Cooking” (Rodale Press, 1998), one of my favorite cookbooks, which I highly recommend!

For more of my fantastic spring recipes…

Call Katherine: 202-833-0353 or Email Her
For more fabulous tips and simple, effective ways to lose weight,
buy her book, Diet Simple!

2 comments


  • Suzanne Davidson

    We wanted to thank you for the support you have given our son Kyle on his “getting heathy” journey.We realize that he is the one responsible for the change but we also realize that others have helped him along the way. He says he has enjoyed seeing and working with you and occasionally will mention something that you said or did together. He actually fixed brunch on Mother’s day and even though he is not yet “there” as far as cooking is concerned, he is learning and willing to try more and different things. Thank you again, we appreciate all you have done. Suzanne and Doug Davidson

    May 17, 2013
    • Thank you! Kyle is a joy to work with! He is insightful in a way so unusual for someone his young age. I’m sure he will continue his success!

      May 27, 2013

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