Our rhubarb has reached its full glorious potential.
We made rhubarb pie and I plan on making something with one of my favorite flavor combinations, strawberry & rhubarb. But the other day, I wondered about savory rhubarb recipes. That's where the May edition of Cooking Light proved quite handy. Not only did it contain a version of the recipe below but it also contained instructions about freezing rhubarb.
I realize it is summer and it might be way too hot to even contemplate soup right now, but if you can stand to turn on your stove-top long enough to whip up this soup, it makes for a nice cool soup with a dollop of yogurt or creme fraiche. A lovely evening meal outside when the heat dissipates.
Lentil-Rhubarb Savory Soup
- 1 1/2 C. boiling water
- 3/4 C. lentils
Soak the lentils in the boiling water while you prepare the remaining ingredients:
- 2 C. chopped carrots
- 1 3/4 C. chopped celery
- 1 1/2 C. chopped onion
- 1 C. finely chopped rhubarb
- 4 C. water
- 2 T. Better-than-Bouillon Chicken Base (or vegetable base)
- 1 T. tomato paste
- 1/2 tsp. salt
- 1/4 C. parsley--divided
- black pepper to taste
- 6 T. sour creme, yogurt, or creme fraiche
Mix the 4 C. water with the chicken base and whisk to combine-----if you don't have this base, you can use chicken stock or just plain water. Note: I love this base because it's handy for the times I don't have homemade chicken stock in the freezer and it tastes much better than canned stock. It comes in various flavors and organic versions, too.
Heat a dutch oven over medium heat and add 2 T. olive oil. Saute onion, carrot, and celery for about 4 minutes, or until a little soft. Add the rhubarb and half the parsley and continue sauteing for a bit longer. Drain lentils and add them to the pan. Add the chicken base and salt and bring to a boil. Cover, reduce heat, and simmer 25 minutes or until the lentils are tender.
Cool the soup a bit and serve with a sprinkling of parsley and a dollop of yogurt, sour creme, or creme fraiche.