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Rhubarb soup with lime crème fraîche

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Preparation Time: 20 minutes
Cooking time: 3 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 1223 times

Ingredients:

Metric Imperial

Sugar syrup:

600 ml water

300 ml sugar

1 lemon

1 vanilla pod, scored

Soup:

500 ml water

300 ml white wine

ca 6 rhubarbs

Crème fraîche:

250 g crème fraîche

1 lime

0.5 tbsp icing sugar

Heavenly rhubarb soup from Swedish TV-chef Tina Nordström.

Posted by: birgitta on 16 April 2008

Click here to view birgitta's Cookery Book

Cooking Steps:

Sugar syrup: Wash the lemon and slice. Boil all ingredients together and put to one side.

Soup: Cut the rhubarb into diagonal chunks. Put water, sugar syrup amd the scored vanilla pod in a pan and bring to the boil. Add the wine and taste, add fresh lemon juice to taste. Pour the liquid over the rhubarb and let cool. Prefarably you’d let it stand for a couple of hours before serving.

Crème fraîche: Wash the lime. Grate the zest and squeeze out all the juice. Put the crème fraîche in a smnall bowl, stir in the icing sugar and 1 tsp lime zest. Add lime juice to taste.

Serve the soup in bowls with a dollop of crème fraîche.