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Rhubarb and Mint Soup

Features

British Vegetable item - Served as a starter

Ingredients  (Click here for measurement conversion)

Rhubarb sticks - 3

Vanilla Pod - half

Water - 400 ml

Sugar - 125 gm

Fresh Mint - 3 Sprigs

Lemon - 1

Method

• Remove the leaves of the mint sprigs and store them separately.

• Peel the rhubarb roughly and place the peel in a saucepan.

• Squeeze out juice from the lemon.

• Cut the rhubarb into thin slices.

• Add water, sugar, vanilla pod, lemon juice and the mint stalks.

• Bring to the boil.

• Cook over low heat for 10 more minutes.

• Strain into a clean saucepan.

• Add the rhubarb slices.

• Bring to the boil and remove from heat then immediately.

• Allow to cool a bit.

• Then place in a food processor and process into a smooth puree.

• Transfer to a serving bowl, cover with cling-film and refrigerate until ready to serve.

• Garnish with thinly shred mint leaves.

• Serve cold.

Comments

Serves - 4 Preparation Time - 20 minutes Speciality - Cold Soup, Dairy free, Egg less, Gluten free, Wheat free, Appetiser

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