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.
Ingredients
- 2 cups rustic bread cut into 1-inch cubes
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- 6 asparagus spears trimmed and cut in half crosswise
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
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- 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
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- 1 tablespoon salted butter
- 5 ounces baby spinach
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- 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
Calories: 201kcalCarbohydrates: 12gProtein: 2gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 5mgSodium: 557mgPotassium: 185mgFiber: 1gSugar: 9gVitamin A: 2395IUVitamin C: 8mgCalcium: 31mgIron: 1mg
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