in Soup Recipes

Rhubarb soup

updated

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Ingredients for 4 servings:

  • 500 g rhubarb
  • 1 ½ liters of water
  • 1 stalk(s) cinnamon
  • 4 tbsp sugar
  • 1 tbsp vanilla sugar
  • 1 pkt. pudding powder, vanilla
  • 2 eggs

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil the rhubarb with the cinnamon stick in water. Mix the sugar, vanilla sugar, vanilla pudding, and egg yolk in a little water and stir into the rhubarb. Beat the egg whites until stiff and fold in. Let cool.

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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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