Agrodolce Rhubarb Soup
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.
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.