Rhubarb Soup with Lime Fromage Blanc Sorbet
By Chef Laurent Tourondel, Cello Restaurant, New York

Recipe For Six

5 cups Water
1 1/2 cusp Sugar
31/2 cups Rhubarb (cubed)
1/2 cup Yogurt
2 stalks Lemon Grass (pounded)
3/4 cup Sour Cream
1 Lime Peel
1 cup Fromage Blanc
1 Orange Peel
1 Lemon, juiced
Star Anise
1 lime, juiced
1/3 cup Grenadine
zest of 1 Llime

To Prepare the Rhubarb Soup:
Combine the first three ingredients in a sauce pot and bring to a boil. Cook until tender. Remove from the heat. Add the remaining ingredients (tied in cheesecloth). Steep for 4 minutes. Remove the cheesecloth. Add the grenadine. Cool in the refrigerator for 24 hours.

To Prepare the Fromage Blanc Sorbet:
Boil the sugar and water. In a blender combine the yogurt, sour cream, fromage blanc, lemon juice, and lime juice with the sugar and water. Blend until smooth. Stir in the lime zest. Run the mixture through an ice cream machine. Reserve in the freezer.

To Assemble the Plate:
In each of six bowls place one scoop of sorbet in the center. Ladle the soup around the sorbet. This soup can be served with ladyfingers on the side.


Other Great Chef Recipes:
Breaded Diver Scallops, Celery & Apple Remoulade,
Grilled Foie Gras, Caper Emulsion

Carameline of Lavender Honey with Lime Juice

Cavaillon Melon Soup Chamomile Sorbet

Coconut Lemongrass Tapioca Soup Pineapple Beignets

Crispy Wafer “Millie-Feuilles" Creme Diplomate

Hamachi Carpacco with Yuzu Gelee and Sake Reduction

Marinated Chilean Seabass with Acacia Honey

Potato Crusted Halibut, Braised Morels, Ramps, Chive Cappuccino

Rhubarb Soup with Lime Fromage Blanc Sorbet

Seared John Dory with Smoked Tomato Broth,
Aged Goat Cheese Risotto

“Surf & Turf" Roasted Turbot and Braised Pancetta,
Spring Onion Coulis, Braised Morels

Other Related Links:
A Weekend at the Robert Mondavi Vineyards

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