Soup

Spring Rhubarb Potage with Potato is for Soup.

Spring Rhubarb Potage with Potato takes 20 minutes to prepare.

Spring Rhubarb Potage with Potato takes 25 minutes to cook.

Spring Rhubarb Potage with Potato makes 8 servings.

The ingredients for Spring Rhubarb Potage with Potato are:

2 tbsp margarine
2 tbsp Extra Virgin Olive Oil
1.5 cups chopped spring onions
4 cups diced potatoes (~4 medium sized)
2 stalks celery chopped
4 stalks rhubarb chopped
2 heaping tbsp minced garlic (3-4 cloves)
3-4 cups of hot vegetable stock
1 tbsp of crushed fresh or dried Thyme
2 cups of 2% milk

Here is how you make Spring Rhubarb Potage with Potato:

melt butter and olive oil in stainless steel large skillet on medium heat. simmer broth in a separate large stainless steel soup pot To skillet, Stir in onion and cover for 5 minutes. To skillet, Stir in potatoes and celery and cover for 10 mins.To skillet, add in garlic and stir for another 1-2 minutes.turn heat to low and add in rhubarb and thyme. stir everything together. cover and cook for another 15 minutes.remove from heat. Puree 1/2 of veggies in skillet in a blender then add to broth pot. Add remaining veggies to broth pot. salt and pepper to taste.Stir in milk until well mixed. Serve hot.Serving Size:?makes 8 1-1/2 cup servings

The nutritional information for Spring Rhubarb Potage with Potato is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 196.6

• Total Fat: 6.8 g
• Cholesterol: 4.9 mg
• Sodium: 350.0 mg
• Total Carbs: 28.9 g
• Dietary Fiber: 4.4 g
• Protein: 5.2 g

The dietary needs meet for Spring Rhubarb Potage with Potato is Vegetarian