Agrodolce Rhubarb Soup
The sweet-tart perfume of rhubarb simmers into this vibrant pink soup, balanced with caramelized shallots and finished with peppery olive oil. Served over grilled bread with crisp asparagus, it transforms spring's first stalks into an elegant starter that bridges Italian tradition with ...
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
6 servings
Ingredients
- 2 cupsrustic bread ( cut into 1-inch cubes)
- 6 asparagus spears (trimmed and cut in half crosswise)
- 1 tablespoonextra-virgin olive oil
- Kosher salt and freshly ground black pepper (to taste)
- 1 1/2 poundstrimmed rhubarb stalks (cut into 1/4-inch pieces)
- 2 cupswater
- 1/2 cupthinly sliced shallot
- 1/4 cupextra-virgin olive oil
- 3 tablespoonssugar
- 1 1/4 teaspoonsKosher salt
- freshly ground black pepper
- 1 tablespoonsalted butter
- 5 ouncesbaby spinach
- Maldon sea salt
- extra-virgin olive oil
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat the oven to 350ºF.
- 2
Spread the bread cubes on a baking sheet and bake, occasionally stirring, until toasted and golden, about . Set aside and cool. Increase oven temperature to 375ºF.
- 3
Toss the asparagus with olive oil, salt, and pepper. Spread on a baking sheet and bake for 12 to .
- 4
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 . 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.
- 5
Melt the butter in a medium-sized skillet over medium-high heat. Add the spinach and saute until wilted.
- 6
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.