Danish Rhubarb Wine Soup Rabarbersuppe Med Vin
Delight your taste buds with the elegant simplicity of Danish Rhubarb Wine Soup (Rabarbersuppe Med Vin), a chilled dessert soup that perfectly balances sweet and tangy flavors. This traditional Scandinavian recipe features tender rhubarb simmered with dry white wine, sugar, and fragrant vanilla, creating a velvety, refreshing dish that's ideal for summer. The silky texture is achieved by thickening the soup with a delicate cornstarch slurry, while optional swirls of heavy cream and fresh mint leaves add a touch of decadence to every serving. Perfect for entertaining or indulging in a vibrant, light treat, this make-ahead rhubarb soup is a show-stopping way to embrace seasonal produce and Nordic flavors.
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Ingredients
- 500 grams rhubarb stalks
- 750 milliliters water
- 250 milliliters dry white wine
- 100 grams granulated sugar
- 1 piece vanilla pod
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 100 milliliters heavy cream (optional, for serving)
- 4 leaves fresh mint leaves (optional, for garnish)
Directions
Step 1
Wash the rhubarb stalks thoroughly and trim off any leaves or tough ends. Slice the rhubarb into 1-inch pieces.
Step 2
In a large saucepan, combine the sliced rhubarb, water, white wine, and granulated sugar.
Step 3
Split the vanilla pod lengthwise and scrape out the seeds. Add both the seeds and the pod to the saucepan.
Step 4
Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 15 minutes, or until the rhubarb is soft and breaking apart.
Step 5
Remove the saucepan from the heat and carefully strain the mixture through a fine-mesh sieve into a clean saucepan, pressing gently on the solids to extract as much liquid as possible. Discard the solids and the vanilla pod.
Step 6
In a small bowl, dissolve the cornstarch in cold water to create a slurry. Gradually whisk this slurry into the strained rhubarb soup.
Step 7
Return the saucepan to the stove over low heat and cook for 3-5 minutes, stirring constantly, until the soup thickens slightly and takes on a silky texture.
Step 8
Remove the soup from the heat and let it cool to room temperature. Then, refrigerate it for at least 2 hours to chill completely.
Step 9
Serve the chilled rhubarb wine soup in bowls. If desired, drizzle a swirl of heavy cream on top and garnish with fresh mint leaves for a beautiful and refreshing presentation.
Nutrition Facts
| Serving size | (1777.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1107.2 |
| Total Fat 37.0g | 0% |
| Saturated Fat 23.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 113.0mg | 0% |
| Sodium 92.3mg | 0% |
| Total Carbohydrate 149.7g | 0% |
| Dietary Fiber 9.7g | 0% |
| Total Sugars 110.6g | |
| Protein 6.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 573.3mg | 0% |
| Iron 1.9mg | 0% |
| Potassium 1659.0mg | 0% |
Source of Calories