Recipe Tangy Rhubarb Soup
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Auteur : AdinaInternet : https://whereismyspoon.co/rhubarb-and-tomato-soup-with-bacon-omelet/#recipe
Servings: 6 servings
INGRÉDIENTS
PRÉPARATION
INGRÉDIENTS
- 2 to 3 rhubarb stalks depending on size, about 250 g
- 2 medium onions
- 2 tablespoons vegetable oil
- 1 teaspoon sweet paprika powder
- 1 teaspoon sugar + more to taste
- 4 cups chicken broth 1 liter Note 1 – Vegetarian Version
- 2 cups pureed/strained/passata tomatoes 500 g, Note 2
- 3/4 cup heavy cream 6 fl. oz/ 175 ml
- 1 large sprig of lovage Note 3
PRÉPARATION
- Clean and cut the rhubarb stalks into small pieces. Finely chop the onions.
- 250 g rhubarb + 2 onions
- Heat the oil and cook the rhubarb and onions until softened, 3 to 4 minutes.
- 2 tablespoons of oil
- Sprinkle the paprika powder over the soup and stir for another minute.
- 1 teaspoon of paprika
- Add the sugar, stock, and tomatoes. If using dried lovage, add it to the soup now. Fresh lovage should be added at the end.
- 1 teaspoon sugar + 4 cups/1 liter broth (+ 1 teaspoon dried lovage if using or other dried herbs like thyme) + 2 cups/500g pureed tomatoes
- Bring the soup to a boil and simmer for 15 to 20 minutes, or until the rhubarb is very tender. Blend the soup with an immersion blender (Note 4).
- Add the cream and adjust the taste with salt, pepper, and sugar. Rhubarb soup should be sweet and sour.
- ¾ cup/ 175 ml heavy cream + more sugar, salt, and pepper
- Stir in the chopped lovage, cover the pot, and let stand while you prepare the eggs.
- 1 sprig lovage
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