RHUBARB SOUP WITH BRITTLE ALMOND COOKIES
Rabarbersoppa med spröda mandelflarn
Serves 4
Rhubarb soup:
8.8 oz diced rhubarb
1.2 cups water
0.2 cup sugar
1 vanilla pod
Almond cookies (12 cookies):
0.2 cup flaked almonds
1 tablespoon room-tempered butter
2 tablespoons sugar
1 tablespoon glucose syrup
some ground cardamom
Decoration:
lemon balm
Put all ingredients for the soup, except for the vanilla pod, in a saucepan. Split the pod lengthwise, scrape out all seeds and put them in the saucepan together with the pod itself. Simmer it all for about 20 minutes. Take up the pod and discard it. Allow the soup to cool.
Mix the ingredients for the cookies. Drop teaspoonfuls of the batter with lots of space between them on a paper-lined baking plate. Bake in the middle of the oven at 347F for about 5 minutes, until golden. When they've hardened a little, loosen them from the baking plate and serve with the cold soup.
Enjoy!
Bella
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