Rhubarb Soup with Bacon Omelet
A sweet-and-sour cream soup of rhubarb and tomatoes finished with heavy cream, served with pieces of bacon omelet and lovage.
Ingredients
| 2-3 (около 250 г) стъбла/stalks | rhubarb stalks |
| 2 | medium onions |
| 1 с.л./tbsp | vegetable oil |
| 1 ч.л./tsp | Hungarian sweet paprika powder |
| 1 ч.л./tsp (+ на вкус) | sugar |
| 1.2 л/liter | chicken stock |
| 500 мл/ml | tomato puree / passata |
| 175 мл/ml | heavy cream |
| 1 стръкче или 1 ч.л. сушен sprig / tsp dried | fresh lovage |
| 125 г/g | smoked bacon |
| 1 с.л./tbsp | vegetable oil (for the omelet) |
| 6 | large eggs |
| 4 с.л./tbsp | milk |
| 1/2 ч.л./tsp | sweet paprika powder |
| — | fine sea salt and freshly ground black pepper |
Instructions
- Clean and chop the rhubarb stalks into small pieces. Chop the onions finely.
- Heat the oil in a soup pot and cook the rhubarb and onions until softer, about 3-4 minutes. Sprinkle the paprika on top and stir for another minute. Add the sugar, chicken stock and pureed tomatoes. If using dried lovage, add it now; fresh lovage should be added later.
- Bring to a boil and simmer for about 15-20 minutes, or until the rhubarb is completely soft. Puree the soup with an immersion blender. Add the heavy cream and adjust the taste with salt, pepper and more sugar to taste. The soup should taste sweet and sour.
Bacon omelet:
- Chop the bacon finely and fry the cubes in 1 tbsp oil in a non-stick pan. Beat the eggs and milk in a small bowl, add the sweet paprika and some salt and pepper. Pour the eggs over the bacon in the pan and let the omelet set slightly.
- Start pushing the cooked portions from the edges of the pan towards the center, so the uncooked egg can reach the bottom. Tilt the pan and push the eggs around until fully cooked. Break the omelet into rough pieces and add them to the soup.
- Sprinkle the rhubarb soup with the chopped lovage.
- Serve immediately with bread.