Spinach-rhubarb soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Rhubarb |
| 1 | pack | (10-oz) fresh spinach or sorrel; well rinsed |
| 1 | tablespoon | Salt |
| 4 | cups | Water |
| 1 | large | Egg (optional) |
| ½ | cup | Sour cream or yoghurt |
| 2 | Sliced scallions | |
| 1 | Peeled and diced cucumber | |
| 4 | Radishes | |
Directions
From: rbparker@... (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. Downloaded from Glen's MM Recipe Archive, .