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Rhubarb and Mint Soup    Veg   CD   SP  English    20mins plus cooling


Serves 6    Cold   Vegetarian   Vegan   Hors d'oeuvre  Starter   Appetiser   British   Gluten Wheat Free   Dairy Free Eggless



4 Sticks of Rhubarb 

½ a Vanilla Pod

600ml/20fl.oz. Water 

175g/6oz Sugar 

5 Sprigs Fresh Mint 

1 Lemon 




1. Remove the leaves of the mint sprigs, reserving the stalks and set the leaves aside. 


2. Peel the rhubarb thinly and place the peel in a saucepan together with the water, sugar,  vanilla pod, the juice of the lemon and the mint stalks. Bring to a boil then reduce the heat and simmer for 10minutes. 


3. Strain into a clean saucepan and add the rhubarb which has been cut into thin slices. Bring to the boil then immediately remove from the heat. Allow to cool slightly then place in a liquidiser or food processor and purée until relatively smooth. 


4. Transfer to a serving dish, cover with clingfilm and refrigerate until ready to serve.


5. To serve - thinly shred the mint leaves and use to garnish the ice cold soup.




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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


Related Recipes and Information

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