Danish Rhubarb Wine Soup Rabarbersuppe Med Vin Recipes

Steps:

• In a large saucepan, combine the rhubarb, 1 cup water, sugar and cinnamon; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until rhubarb is tender. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat and discard cinnamon stick. Stir in grape juice. Serve warm or cover and refrigerate overnight. Garnish with almonds if desired.

Steps:

• In a saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 10-15 minutes. Drain, reserving liquid; discard pulp. Measure 4 cups liquid; return to the pan., Add sugar; bring to a boil. Combine cornstarch and cold water until smooth; stir into rhubarb liquid. Cook and stir until slightly thickened, 1-2 minutes. Pour into individual dishes. Refrigerate for at least 4 hours before serving. If desired, serve with cream.

Steps:

• To make the rhubarb puree, wipe and cut the rhubarb into chunks, place in a saucepan with 1 tablespoon of caster sugar and bring slowly to the boil.
• Leave to boil for one minute only and take off heat.
• Leave in saucepan with lid on and allow to cool down completely.
• Fry onion in oil.
• Peel, de-seed and chunk the butternut squash and place in pressure cooker with the onion.
• Add the chicken stock and cook on high for about 10 minutes.
• Allow to cool before liquidising in a blender.
• Add the pureed rhubarb and 1 tablespoon of chopped coriander.
• Season to taste.

Steps:

• Combine all ingredients.
• Blend well.
• Add to taste in hot coffee.

Steps:

• Pour you milk into a saucepan and leave to bubble- NOT BOIL.
• Add your haddock, onion and pepper.
• Leave to cook for 15-20 minutes, stirring and blowing milk when over bubbling.
• Serve with boiled or mashed potato.

Steps:

• Spike the onion with the bay leaf and cloves.
• Bring stock to boil, reduce heat and add carrots and spiked onion. Simmer for about 5 minutes.
• Add apple wine and simmer.
• Blend softened butter and flour with a fork, stir gradually into soup. Simmer for about 10 minutes, stirring occasionally.
• Remove onion and season to taste with salt and pepper.
• Add apple slices and cook for a few minutes more.
• Transfer to deep plates / soup bowls.
• Roll sliced beef into garnish for top of soup and serve immediately.