Rhubarb Soup6 stalks rhubarb1 small onion 2 thin slices bread 1 quart veal stock Salt & Pepper Cut rhubarb in small pieces. Put into veal stock, add onion, salt and apper, and bread. Let boil, remove scum as it rises, and simmer soup slowly until rhubarb is tender. Strain and serve with toasted bread. |
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