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Rhubarb Soup
(Rhubarb Soup) Recipe

Origin: Britain      Period: Traditional

It's often forgotten that botanically, rhubarb is a vegetable and not a fruit. As a result rhubarb can be coked in a range of dishes where you would typically use more traditional vegetables. Which is not to say that fruit soups are not good and worth making either. Indeed, the final product is something between a savoury soup and a fruit soup.

Ingredients:

1l vegetable stock
600g young rhubarb stems, sliced
250ml cream cheese


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Rhubarb Soup
(Rhubarb Soup) Preparation:


Method:

This is one of the simplest possible soups to prepare, just add the rhubarb to the vegetable stock, simmer for 5 minutes then stir-in the cream cheese and serve.

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