This is a print preview of "Cold Rhubarb Soup" recipe.

Cold Rhubarb Soup Recipe
by Makka

Cold Rhubarb Soup

Cold, refreshing and nutritious.

Rating: 4/5
Avg. 4/5 2 votes
Prep time: Hungary Hungarian
Cook time: Servings: 4

Ingredients

  • 500 g rhubarb
  • 120 g carrots
  • 1 red onion
  • 80 ml grape seed oil
  • 1 tsp himalaya salt
  • ½ tsp anise seeds
  • ¼ tsp ground white pepper
  • 600 ml water
  • 200 ml cream

Directions

  1. Wash the rhubarb and carrot well and peel them. Cut the rhubarb into 2 cm pieces, grate finely the carrot.
  2. Heat in a pan 1 tbsp of oil put onto the finely chopped onion, sauté for 2-3 minutes. Add the vegetables, season with salt, pepper and anise. Pour onto the water bring to the boil and put a lid on, boil until everything become tender, it takes for about 6-8 minutes. Stir in the rest of the oil, leave to cool.
  3. Pour in a blender, add the cream and blend until really smooth. Put in the regrigerator and chill. Serve it very cold.
  4. If you find the taste too sour or unusual, do not add sugar! Instead of it add a little cream or milk.