Free Recipe Spinach-Rhubarb Soup
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Spinach-Rhubarb Soup Recipe
3/4 lb Rhubarb
1 pk (10-oz) fresh spinach or
-sorrel; well rinsed
1 tb Salt
4 c Water
1 lg Egg (optional)
1/2 c Sour cream or yoghurt
2 Sliced scallions
1 Peeled and diced cucumber
4 Radishes
Spinach-Rhubarb Soup Preparation
From: rbparker@henning.cfa.org (Ron Parker) Date: Fri, 28 Jun 1996 19:43:50 -0600 (P); (D) if served with sour cream or yoghurt 1. Clean the rhubarb, cut in 1-inch pieces, and simmer, covered with water, about 20 minutes or until tender. Drain. 2. Place the spinach or sorrel, rhubarb, salt, and the water in a pot. Bring the water to a boil, and simmer, covered, for about 5 minutes. Cool slightly. Beat the egg and fold in. Although the egg is traditional, I often omit it. Refrigerate several hours and serve with a dollop of sour cream, cucumbers, and radishes. JEWISH-FOOD digest 220 From the Jewish Food recipe list.
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Spinach-Rhubarb Soup?
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