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Rhubarb and Red Wine Soup with Sweet Sour Cream

Source: Cooking.com
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Active Time:  15 Minutes
Total Time:  6 Hours 15 Minutes
  Serves 4
In Scandinavia and Central and Eastern Europe, cold sweet soups are often served for dessert.
RECIPE INGREDIENTS
For the Soup:
4 stalks rhubarb, trimmed, cut crosswise into 1/4-inch thick slices
1 cup water
1 cup dry red wine such as Merlot or Burgundy
3/4 to 1 cup sugar
1/2 vanilla bean, split lengthwise
For the Sweet Sour Cream:
1/4 cup sour cream
2 tablespoons heavy cream
2 tablespoons sugar
DIRECTIONS
FOR THE SOUP:
Combine rhubarb, water, wine, 3/4 cup sugar and vanilla bean in heavy large saucepan. Bring to boil over medium-high heat, stirring occasionally. Reduce heat to low and simmer until rhubarb is tender, about 10 minutes. Drain rhubarb over 2-cup glass measuring cup; reserve liquid. Cool liquid and rhubarb separately. Discard vanilla bean. Cover and refrigerate until very cold, and almost icy, at least 6 hours. Season liquid soup to taste with more sugar, if necessary.


FOR THE SWEET SOUR CREAM:
Combine sour cream, heavy cream and sugar in small bowl; mix well. Cover and refrigerate until ready to serve.


TO SERVE:
Divide reserved liquid soup among 4 chilled soup bowls. Spoon equal amounts chilled rhubarb slices into center of each bowl. Top with sweet sour cream and serve immediately.


Recipe created exclusively for Cooking.com by Georgeanne Brennan.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 284
Fat. Total: 6g
Fiber: 1g
Carbohydrates, Total: 48g
Sodium: 16mg
% Cal. from Fat: 19%
Cholesterol: 17mg
Protein: 1g
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