Made this recipe, sans leafy greens and substituting 5 stalks of rhubarb for the lemon, the day before yesterday. Didn't use enough, at least for my tastes - while the rhubarb did add a nice, subtle tartness to the soup, it wasn't quite the strong sourness I was looking for. Still very tasty, though - tester #1 concurs.
Cut rhubarb into 4-inch lengths. Boil in three cups of water for 15 minutes or until tender.
Remove from water. Strain and mash with a spoon to release additional liquid into the water.
Add green beans, onion and tomato and proceed as usual.
The Rise of Malört, an Unexpected Midwest Princess
15 hours ago
No comments:
Post a Comment