By: Chef Laura Bonicelli
Rhubarb, asparagus, and spinach show up early in the farmers’ markets in Minnesota. This sweet and savory soup uses all three together, a true tribute to spring’s bounty.
Buy your ingredients at your favorite Farmers Market!
about Agrodolce Rhubarb Soup
The Italian term Agrodolce translates to bitter-sweet in English. It refers to combinations like vinegar and honey or, in this dish, rhubarb and sugar. What could be better than using rhubarb? Its natural tartness demands some sweetness. But, in this case, it takes the bitter edge off; it’s not enough sugar to put the soup into the dessert category.
There’s a lot to love about this soup. For one thing, the color is gorgeous. It’s quick to put together and unusual. And it is a perfect menu item for early June in Minnesota because all three key ingredients, rhubarb, asparagus, and spinach, are readily available at the market. Green onions make an excellent substitution for the shallots, by the way.
serving
Usually, I serve this soup with a salad or as a starter to a meal. It’s delicious hot or at room temperature.
Don’t Forget
Make sure you sign up for our newsletter to get more recipes and take a look at joining the Bonicelli Cooking Club! We’d love to have you!
Looking for some other delicious and simple dinners? Try these recipes:
Step by Step Instructions
Agrodolce Rhubarb Soup
Ingredients
- 2 cups rustic bread cut into 1-inch cubes
=====
- 6 asparagus spears trimmed and cut in half crosswise
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
=====
- 1 1/2 pounds trimmed rhubarb stalks cut into 1/4-inch pieces
- 2 cups water
- 1/2 cup thinly sliced shallot
- 1/4 cup extra-virgin olive oil
- 3 tablespoons sugar
- 1 1/4 teaspoons Kosher salt
- freshly ground black pepper
=====
- 1 tablespoon salted butter
- 5 ounces baby spinach
=====
- Maldon sea salt
- extra-virgin olive oil
Instructions
- Preheat the oven to 350ºF.
- Spread the bread cubes on a baking sheet and bake, occasionally stirring, until toasted and golden, about 12 minutes. Set aside and cool. Increase oven temperature to 375ºF.
- Toss the asparagus with olive oil, salt, and pepper. Spread on a baking sheet and bake for 12 to 15 minutes.
- Combine the rhubarb, water, shallots, oil, sugar, and salt and pepper in a large saucepan over medium-high heat. Bring the mixture to a boil, reduce to a simmer, and cook, occasionally stirring, until the rhubarb is tender, about 10 minutes. Transfer the soup to a blender (or use an immersion blender), blend, and return to the pot. Heat to a simmer, cover, and turn off the heat.
- Melt the butter in a medium-sized skillet over medium-high heat. Add the spinach and saute until wilted.
- Fill six small bowls with soup. Divide the asparagus, spinach, and bread cubes between the bowls. Sprinkle with sea salt, drizzle with oil, and serve.
Nutrition
More Recipes
Ratatouille
Take me to the lesson... Ratatouille This version of Ratatouille is a rustic French stew. I usually serve it over polenta. 1/4 cup extra-virgin olive oil2 medium eggplants (cubed)Kosher salt and freshly ground pepper=====2 tablespoons extra-virgin olive oil2 red bell...
Instant Pot Italian Stew
Take me to the lesson... Instant Pot Italian Stew Instant Pot Italian Stew starts with soffrito (mirepoix) that includes tomatoes, onions, and peppers. That base creates the depth in flavor that makes this dish successful. Instant Pot or Pressure Cooker 2 tablespoons...
Chestnut and Vegetable Croquettes
Take me to the lesson... Chestnut Croquettes in Taleggio Sauce These crochette are slightly sweet. The taleggio sauce is rich and creamy. Together, they are a lovely combination for a starter or a vegetarian main course. 1 small leek1 cup diced peeled garnet yam...
Recent Comments