Spinach-Rhubarb Soup
| Yield: | 4 Servings |
| Categories: | Soups |
| 3/4 | lb | Rhubarb |
| 1 | pk | (10-oz) fresh spinach or sorrel; well rinsed |
| 1 | tb | Salt |
| 4 | c | Water |
| 1 | lg | Egg (optional) |
| 1/2 | c | Sour cream or yoghurt |
| 2 | Sliced scallions | |
| 1 | Peeled and diced cucumber | |
| 4 | Radishes |
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