Rhubarb Vegetable and Dill Soup
This creamy soup is a surprising savory take on rhubarb! The prominent taste of the rhubarb is met equally with the sweet onions, carrots, and refreshing dill. An new combination sure to make a staple at your table!
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.