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Rhubarb soup
Cooking
Step 1
Use a paring knife to remove tough fibers from the outside of the rhubarb stem (do not discard the peels). Cut the stem crosswise into medium slices.
Step 2
Peel the apples (do not throw away the peels) and cut into medium cubes. Remove the mint leaves from the stems.
Step 3
Put the apple and rhubarb peels and chopped mint stems into a saucepan, pour 1.2 liters of cold drinking water, add salt and 3 tbsp. l. Sahara. Bring to a boil and cook for 15 minutes.
Step 4
Strain the broth, put rhubarb and apples in it, bring to a boil again. Add more sugar if desired. Simmer until the rhubarb is soft, about 15 minutes.
Step 5
Remove the saucepan from the heat, blend the soup with an immersion blender until about half the pieces remain, return to the fire.
Step 6
Mix starch with 2 tbsp. l. cold water and pour into boiling soup. Mix thoroughly for 1.5-2 minutes. Serve soup hot or cold with cream. Chop mint and add for garnish.
Ingredients
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