It was on a whim that I bought stalk of Rhubarb for the first time. With no idea how I was going to cook with it, I still did wonder how could this sour, reddish version of a celery stalk would fit in with my preferred flavor profiles.
In “The Food Lab” book by J. Kenji Lopez-Alt, I found a recipe for a “Creamy Broccoli-Parmesan Soup” that looked appealing on a chilly mid-May day. With the Ice Saints bringing a final frost in the next few days, I had better appreciate one last soup day.
The aromatic flavors was supposed to be set by onions, celery, and garlic, cooked in unsalted butter over a medium-high heat. Without any celery and several stalks of rhubarb, it was a fun gamble to see how the swap turned out.
Over a period of about 10 minutes, I threw in an onion, several green onions, 3 stalks of rhubarb, and some garlic.
In order to prepare the soup for a creamy texture, the recipe directed 3 tablespoons of flour (I used gluten-free 1-for-1) with 2 cups of milk (I substituted with a dose of heavy cream). Stirring it in caused the flour to swell around the vegetables covered in butter fat rather than cling into clumpy balls of flour.
Then add 2-4 cups of vegetable broth. Toss in the broccoli florets. Bring to a boil then simmer for 20 minutes.
If I’d followed the recipe, I would have then pureed it with some Parmesan, and added some lemon with seasoning to taste. Instead, I smashed the large vegetable pieces to allow it to keep some texture, which I prefer.
The end result was so delicious that I couldn’t dare any attempt to improve upon it. A creamy, hearty, savory, and delightfully sour soup.
With all that said, I truly do appreciate the ideas, science, and techniques that I learned from this extraordinary cooking book.
Waunder 