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
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 12 minutes. 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 15 minutes.
- 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 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.
- 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.
Nutrition (per serving)
201
Calories
2g
Protein
12g
Carbs
17g
Fat
1g
Fiber
557mg
Sodium