Recipe Polish Rhubarb Soup

This is a variation of my previous article about rhubarb soup, in fruit soups, which is usually served chilled.
This one is best served hot.
It is based on a book I recently bought during my trip to Wrocław.
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 one 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.