Spinach Rhubarb Soup
In all my years of exploring the culinary history of America’s Jews, I had never, ever, encountered this particular combination of ingredients. It wasn’t just that I had considerable difficulty imagining a congenial relationship between rhubarb and spinach, its two ingredients—one deep green in color, the other bright pink—swimming happily side by side in the pot. A vision of what Spinach Rhubarb Soup might actually taste like also eluded me. To compound matters, the dish blurred the line between hot and cold—it could be served either way—and, in calling for both chicken broth and sour cream, its recipe dissolved the traditional Jewish border between meat and milk products. Recipe of Elinor L. Horwitz and her Buba, submitted by Mendelle T. Woodley to Matzah Balls & More community cookbook.
- 1 pound rhubarb, sliced
- 6 cups chicken broth
- 2 pounds spinach, thoroughly washed
- Salt and pepper to taste
- Sugar to taste
- Simmer rhubarb in chicken broth until tender and shredded. Add spinach, and simmer until just wilted and tender. Add salt, pepper and sugar—not too much—to taste. Puree. Serve hot or cold, garnished with chopped hard-boiled egg and sour cream or yogurt.