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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
Ingredients 4 Sticks of Rhubarb 1/2 Vanilla Pod 600ml/20fl.oz. Water 175g/6oz Sugar 5 Sprigs Fresh Mint 1 Lemon
Instructions
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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