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Rhubarb and Mint Soup




Source of Recipe


the web


List of Ingredients




4 Sticks of Rhubarb

1/2 Vanilla Pod

600ml/20fl.oz. Water

175g/6oz Sugar

5 Sprigs Fresh Mint

1 Lemon

Recipe



1. Remove the leaves of the mint sprigs, reserving the stalks and set the leaves aside.



2. Peel the rhubarb thinly and place the peel in a saucepan together with the water, sugar, vanilla pod, the juice of the lemon and the mint stalks. Bring to a boil then reduce the heat and simmer for 10minutes.



3. Strain into a clean saucepan and add the rhubarb which has been cut into thin slices. Bring to the boil then immediately remove from the heat. Allow to cool slightly then place in a liquidiser or food processor and purée until relatively smooth.



4. Transfer to a serving dish, cover with clingfilm and refrigerate until ready to serve.



5. To serve - thinly shred the mint leaves and use to garnish the ice cold soup.

Serves 6