Recipe Polish Rhubarb and Prune Soup

This is a variation of rhubarb soup, in fruit soups, which is usually served chilled. This one is best served warm. Some of the sweetness is achieved by using prunes.

INGRÉDIENTS

• 100g prunes
• zest of 1 lemon
• 400g rhubarb – cut into small pieces
• 1½ litres water
• 100g granulated sugar
• 1 tbsp potato flour
• 180ml sour cream

PRÉPARATION

1. Put the prunes in the water and let stand for an hour.
2. Add the lemon zest and simmer for a while.
3. Add the chopped rhubarb and bring to a boil.
4. Simmer gently until the rhubarb is cooked.
5. Sift the liquid.
6. Add the sugar to the liquid.
7. Mix the potato flour with a little cold water.
8. Add the potato flour mixture.
9. Heat gently, stirring, until the soup thickens.
10. Add the crème fraîche.