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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 4457 times
Ingredients:
  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.
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.

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