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  • Cold Rhubarb Soup

    2 votes
    Cold Rhubarb Soup
    Prep: 15 min Cook: 10 min Servings: 4
    by Makka
    8 recipes
    >
    Cold, refreshing and nutritious.

    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.

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