Rhubarb Soup
Takes 20 minutes | Serves 4 |
A delightful and tangy rhubarb soup, perfect for a refreshing dessert or a unique starter.
Ingredients
- 400 g
- 500 ml
- 150 g
- 37.5 g potato starch
Steps
- Peel the rhubarb and boil the peels in the water. Remove and discard the peels.
- Cut the rhubarb stalks into small pieces.
- Put the rhubarb pieces in the water along with sugar and let it boil for a few minutes until the rhubarb is soft.
- Dissolve the potato starch in a little cold water and pour into the soup while stirring. Bring to a boil, then remove the pot from the heat.
- Cool the soup before serving.
Preparation
Cooking
Finishing
Nutritional Information
150 calories per serving