Recipe Creamy Rhubarb Soup

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6 servings

INGRÉDIENTS

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups rhubarb, chopped
• 1 medium potato, peeled and diced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tablespoon honey (optional)
• Salt and freshly ground black pepper to taste
• Fresh chives or chopped parsley (for garnish)

PRÉPARATIONSauté the aromatics:

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
3. Cook the rhubarb and potato:
4. Add the chopped rhubarb and diced potato to the saucepan.
5. Cook for another 5 minutes, stirring occasionally.

Add the broth:

1. Pour in the vegetable broth and bring the mixture to a boil.
2. Reduce the heat and simmer for about 20 to 25 minutes, or until until the rhubarb and potato are tender.

Purify the soup in a blender:

1. Remove the pot from the heat and let it cool slightly.
2. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender and puree until smooth.

Add the cream and season:

1. Stir in the heavy cream and honey (if using).
2. Season with salt and freshly ground black pepper to taste.
3. Simmer for another 5 minutes to allow the flavors to mix.

Serving:

1. Ladle the soup into bowls and garnish with fresh chives or parsley. Serve hot and enjoy!