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Recipe for :

Chilled Rhubarb Soup
 

TalyrandWe received a request for this recipe during the week which I again found unusual! Being at a total loss I sent the request to Tallyrand. Makes you realise how much there is to learn.

Ingredients

rhubarb

1

kg
butter sq
honey

200

ml
chilled white chicken stock

1

lt
cinnamon stick

1

pc
whole cloves

10

pc
ground nutmeg sq
sour cream

Method

  1. Wash and peel the rhubarb to remove the stringy outer and cut into small lengths
  2. Melt a little butter in a pot and add the rhubarb, sweat (cook without colour) until softened
  3. Add the stock and half the honey and bring to the boil, reduce to a simmer
  4. Tie the cinnamon stick and cloves into a little muslin cloth and place into the soup
  5. Simmer for 20 minutes or until rhubarb is soft enough to purée
  6. Remove the spice parcel, allow to cool slightly and blend in a liquidiser (strain also if preferred)
  7. Adjust taste to suit with honey or lemon juice
  8. Place in chiller until cold
  9. Serve with a little sour cream and freshly grated nutmeg, garnish with strips of lemon peel, if desired

Chef's Note:
Vegetable stock may be substituted for chicken stock.

sq

=

sufficient quantities (to taste)

pc

=

whole one of (piece)

tbs

=

tablespoon

tsp

=

teaspoon

ml

=

millilitres

lt

=

litres

gm

=

grams

kg

=

kilograms

Tallyrand

 
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