Danish Rhubarb Wine Soup Rabarbersuppe Med Vin Recipes

DANISH RHUBARB PUDDING

Steps:

• In a saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 10-15 minutes. Drain, reserving liquid; discard pulp. Measure 4 cups liquid; return to the pan., Add sugar; bring to a boil. Combine cornstarch and cold water until smooth; stir into rhubarb liquid. Cook and stir until slightly thickened, 1-2 minutes. Pour into individual dishes. Refrigerate for at least 4 hours before serving. If desired, serve with cream.

LIGHT TOMATO AND WINE SOUP

Steps:

• Sauté onion and basil in 3 T. of stock until stock evaporates.
• Add the broth, wine, tomato purée, sugar, tomato paste, and lemon juice.
• Cook 10 minutes.
• Season with salt and pepper to taste.

SPICED RHUBARB SOUP

Steps:

• Combine rhubarb, 3 1/2 cups water, sugar, cinnamon and salt in a saucepan. Bring to a boil; simmer uncovered for 20 minutes.
• Strain to remove pulp.
• Return to the pan and bring to a boil.
• Combine the cornstarch and 1/4 cup water and add to the rhubarb.
• Cook and stir 2 minutes.
• Remove from heat and add lemon juice.
• Refrigerate until chilled.
• Serve with dollops of yogurt.

BUTTERNUT SQUASH AND RHUBARB SOUP

Steps:

• To make the rhubarb puree, wipe and cut the rhubarb into chunks, place in a saucepan with 1 tablespoon of caster sugar and bring slowly to the boil.
• Leave to boil for one minute only and take off heat.
• Leave in saucepan with lid on and allow to cool down completely.
• Fry onion in oil.
• Peel, de-seed and chunk the butternut squash and place in pressure cooker with the onion.
• Add the chicken stock and cook on high for about 10 minutes.
• Allow to cool before liquidising in a blender.
• Add the pureed rhubarb and 1 tablespoon of chopped coriander.
• Season to taste.

RHUBARB SOUP

Steps:

• In a large saucepan, combine the rhubarb, 1 cup water, sugar and cinnamon; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until rhubarb is tender. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat and discard cinnamon stick. Stir in grape juice. Serve warm or cover and refrigerate overnight. Garnish with almonds if desired.

RHUBARB SOUP WITH BERRIES

Steps:

• Wash 7 rhubarb stalks, peel away any tough exterior, trim the ends and cut the stalks into chunks.
• Combine the rhubarb pieces, water, sugar, orange zest and cinnamon in a saucepot, and bring to a simmer over medium heat.
• Cook until the rhubarb is falling apart, 8 to 12 minutes.
• Note: There is a very small window where the rhubarb goes from tender to mush; keep testing the fruit by piercing it with a sharp knife, and as soon as it penetrates, remove it from the heat.
• Remove the pot from the heat and transfer the contents to a shatter-proof container.
• Refrigerate the soup until cold.
• When chilled, discard the cinnamon.
• If you have a juicer, put the remaining rhubarb stalk in and process to release its juice.
• Otherwise, you can substitute 1 Tbsp of lemon juice for the rhubarb juice.
• Strain and add the juice to the chilled soup.
• Serve the soup in four chilled dessert bowls, with a scoop of ice cream, a few berries and some mint.
• This recipe can also be made dairy-free by using soy ice cream!

APPLE WINE SOUP WITH ROAST BEEF

Steps:

• Spike the onion with the bay leaf and cloves.
• Bring stock to boil, reduce heat and add carrots and spiked onion. Simmer for about 5 minutes.
• Add apple wine and simmer.
• Blend softened butter and flour with a fork, stir gradually into soup. Simmer for about 10 minutes, stirring occasionally.
• Remove onion and season to taste with salt and pepper.
• Add apple slices and cook for a few minutes more.
• Transfer to deep plates / soup bowls.
• Roll sliced beef into garnish for top of soup and serve immediately.