Rhubarb Soup (Warm)

Ingredients for Rhubarb Soup (Warm)

Instructions for Rhubarb Soup (Warm)

To prepare the Rhubarb Soup (Warm) recipe, please follow these instructions:

Rhubarb stalks are washed, cut into smaller pieces and boiled in water together with the lemon zest and vanilla approx. 20 minutes to the rhubarb is cooked out. The juice is filtered from the juice bag.

The juice is put back over the heat, season with sugar and add nonoxal, which neutralizes the oxalic acid, as rhubarb contains.

When the soup when the boiling point, off the heat, and the soup is smoothed over with the udrørte potato flour.

Serve with biscuits, kammerjunkers or small butter roasted franskbrøds cubes.