Soup Recipes create a whole new way of eating soup!
Steaming soups warm our stomachs against the winter cold and dampness, but summer temperatures call for chilled soups that are refreshing, colourful, and rich in flavour!
If you are looking for an appetizer made with rhubarb, here is a great choice!
Rhubarb is a nutritious vegetable, so making this rhubarb recipe is another way of including a vegetable in your daily diet.
Try something different with your rhubarb harvest, and make a chilled soup!
Your family and friends will be surprised, and they will probably ask
for a copy of your recipe!
Chilled soups can be made ahead of time, and then refrigerated and enjoyed in the heat of a summer day or evening.
Your kitchen (and you!), will stay cooler, and you will still have a scrumptious meal in front of you.
Chilled soups should be well stirred after refrigerating to ensure that the seasonings are well mixed in.
If, after being refrigerated, the cold soup has
thickened too much for your liking, thin it with water, cream, or milk.
Have you every made a hearty, amazing Rhubarb Veggie Soup?
If you are looking for a "hot" rhubarb soup recipe for lunch or dinner, check out this (link below) very healthy soup with rhubarb that you can make with beef or chicken stock! It is DeLiCiOuS! See the pictures!
GO to Rhubarb Vegetable Soup
If possible, serve cold soups in chilled containers.
Mugs for casual outdoor meals, or wine goblets for elegant summer dining.
If you are serving a larger group of guests, you may wish to serve the soup in a chilled punch bowl set in a larger bowl of crushed ice.
Garnish this delectable soup with contrasting, but complimentary textures, flavours, and colours.
Good garnishing choices include: a dollop of whipped cream, bits of fruit, edible flowers, or sliced almonds.
you are interested in making "different" soups, you might also like to
try an Asparagus Soup Recipe sometime!
Or, browse an interesting collection of easy to make Cold Beet Soup Recipes at Healthy-Beets.com for a taste of another super vegetable, red beetroot.
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