in Soup Recipes

Rhubarb and pepper soup

updated

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Ingredients for 2 servings:

  • 180 g rhubarb
  • 1 bell pepper(s), yellow
  • 1 shallot(s)
  • 3 pinches of freshly grated ginger
  • 250 ml vegetable stock
  • 5 tbsp maple syrup
  • 1 pinch(s) of coarse sea salt
  • Salt and pepper, green, from the mill
  • oil
  • possibly sour cream

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

a recipe for two

Peel and finely dice the shallot, and sauté in oil over low heat. Trim and chop the rhubarb, then add it to the onions along with sea salt, grated ginger, and maple syrup. When the rhubarb is soft, add the finely diced bell pepper and the broth, cover, and simmer gently for 20 minutes. Set aside a few diced bell peppers for garnish. Purée the soup, season with spices, arrange in bowls, garnish, and serve. If you like, stir in 1 tablespoon of sour cream. Despite the maple syrup, the soup has a slightly sour touch—something to be aware of before tasting.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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