Rhubarb Vegetable and Dill Soup
This unique combination of savory sautéed onions and tart rhubarb combine together in a creamy based soup, topped off with a refreshing hint of dill! What a great way to eat rhubarb while ditching the sugar!
Because, you know, it’s all about that base. Embracing my inner winter gal, almost with my eyes closed, I could pull together a chopped carrot/onion/celery base that’s an absolute necessity to any respectable comfort soup. There is something about this combination that’s just magical-from a chicken noodle to a homemade Thanksgiving dressing. I could probably eat celery simmered in butter as a meal! Which brings me back to this post….why not try out rhubarb as a fellow garden vegetable? This has to be a relative and play nicely with celery, wouldn’t one think? So, with the comfort of my go to base, I set out to try.
The Verdict?! The result was spectacular! Since the rhubarb is a strong flavor, going in, I expected this taste on my palette. I think that was a crucial mentality, since the smell is so reminiscent of the classic flavor profile we all know. The subtle tartness was curbed by the cream and veggies, and I didn’t find myself missing any sweet component. Although, from the taster kitchen, a dollop of yogurt on top was also a welcomed taste. This will definitely be added to my routine!
To carb or not to carb….This soup could be made a few ways. The recipe below follows a low carb version, which utilizes radishes instead of potatoes. I prefer this flavor and color to my soup, as once radishes are boiled into the broth, they take on a very similar flavor to a potato. That being said, if you are cooking for a more traditional crowd, this may be more well-received by using potatoes and a bit more cream, to give the flavor of a potato soup. With a strong and classic vegetable foundation, a lot of variety can play in here, and I’d love to hear any different options you take!
This recipe was from the Tour of the Markets challenge, with the main ingredient being rhubarb. Each week features a seasonal offering and culinary challenge of new and creative ways to use that ingredient.
Looking for other ways to use rhubarb in a savory way? Check out:
Rhubarb Jalapeno Basil Sauce over Bacon Wrapped Pork
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Rhubarb Vegetable and Dill Soup
Equipment
- Saucepan
- Kitchen knife
Ingredients
- 2 cloves Garlic
- 2 tbsp Olive Oil
- 1 tbsp Butter
- 1 small Onion
- 3 medium Carrots
- 4 stalks Celery
- 10 medium Radishes Could use potatoes for a more chowder flavor
- 1 bunch Rhubarb Stalks (about 10 medium sized)
- 1.5 cup Vegetable Stock Or chicken
- 1 bunch Fresh Dill (about 6 stalks)
- 1/2 cup Heavy Whipping Cream
- Salt and Pepper to taste
Instructions
- In saucepan, warm oil and add chopped onion to lightly soften. Add chopped celery, carrots, garlic and butter to let all sweat and start to have a nice aroma (about 5 minutes).
- Add in chopped radishes (or potatoes if using), and give another 5 minutes until a fork is inserted with ease.
- Chop rhubarb into 1/2 inch pieces and stir into the vegetable mixture, adding stock as you go to cover the contents of the pan.
- Place a lid on and let simmer until the rhubarb start to soften and pull apart, stirring occasionally.
- Add cream, chopped dill and salt and pepper, stirring well to combine all flavors and break up the rhubarb enough to give some texture to the broth.
- Replace lid for another few minutes. Serve with additional fresh dill as a garnish.
