Spinach-rhubarb soup

Yield: 4 Servings

Measure 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

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, .

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