Mrs Crocombe is making a light soup using rhubarb from the kitchen garden at Audley End House.
6 stalks of rhubarb
1 litre veal or beef stock
1 small onion
2 thin slices of bread, plus extra for croutons
Salt and pepper
Take half a dozen sticks of fine young rhubarb, peel them, and cut them into short lengths.
Throw the rhubarb into a quart of good veal or beef stock and add a moderate sized onion, two thin slices of bread, and a little salt and pepper.
Let the liquor boil, remove the scum as it rises, and simmer the soup until the fruit is quite tender - around 30 minutes.
Strain it, and serve with toasted sippets.
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