Beer makes batters better, meat more tender, and sauces more flavorful.
Norwegian Cold Rhubarb Soup With Mint
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- #107096
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
4 stalks rhubarb
1/2 vanilla bean
1 pint water
6 ounces sugar
5 sprigs fresh mint
1 lemon, juiced
directions
Take the leaves off the mint sprigs. Peel the rhubarb and cut it into thin slices.
Put the rhubarb peel in a saucepan with the water, sugar, vanilla bean, lemon juice and the by now leafless mint sprigs. Let it simmer for 10 minutes.
Sieve the liquid and add the rhubarb slices. Bring it to the boil, take off the heat and leave to cool. Cut the mint leaves into thin strips.
Serve the soup ice cold with the chopped mint leaves on top.
added by
joeboo
nutrition data
Nutritional data has not been calculated yet.
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