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Family Farming Specialty Peppers in the San Francisco Bay Area Since 1980

Norwegian Cold Rhubarb Soup with Mint

A refreshing summer dessert soup. Serve it ice-cold, garnished with mint leaves.

(Serves 8)


4 stalks rhubarb

1 pint of water

6 ounces sugar

1/2 vanilla bean

Juice of 1 lemon

5 sprigs of mint, leaves only, cut into long, thin strips; stems reserved

Peel rhubarb and cut into thin slices. Combine rhubarb, water, sugar, vanilla, lemon juice and mint stems in saucepan and simmer for 10 minutes. Pass the liquid through a sieve; discard solids. Add liquid to a pot, and stir rhubarb into it. Bring mixture to a boil, remove from heat and cool.  Serve soup ice-cold, topped with mint leaves.