Recipe Rhubarb Soup
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Auteur : Tracy MargerInternet : https://www.facebook.com/permalink.php?story_fbid=122135268464262696&id=61557880898812
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4 bowls
INGRÉDIENTS
PRÉPARATIONPrepare the Ingredients
Cook the Rhubarb
Mixing and Finishing
Serve
Cook Time: 30 minutes
Serves: 4 bowls
INGRÉDIENTS
- 2 cups rhubarb, chopped
- 1 medium onion, finely chopped
- 1 medium potato, peeled and diced
- 2 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley for garnish
PRÉPARATIONPrepare the Ingredients
- Heat the olive oil in a large saucepan over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add the diced potatoes and cook for another 5 minutes.
Cook the Rhubarb
- Add the chopped rhubarb to the saucepan and stir well.
- Pour in the vegetable stock and bring to a boil.
- Reduce the heat and simmer for 20 minutes or until the vegetables are tender.
Mixing and Finishing
- Remove the saucepan from the heat and let it cool slightly.
- Use an immersion blender to blend the soup until smooth. You can also transfer the soup to a blender and blend in batches.
- Return the soup to the pot and stir in the heavy cream.
- Season with salt and black pepper to taste.
- Heat the soup over low heat until thoroughly heated, but do not boil.
Serve
- Ladle the soup into bowls and garnish with fresh parsley.
- Serve immediately.
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