Rhubarb Soup

I was sharing this idea to use rhubarb early in spring since it's the first local "fruit" available and I learned to make this one year when wanting to eat something fresh from our yard and nothing else was ready.  It's a great meal soup and not at all what you might expect.

Credit is from: Grandma's Touch Hrechuk and Zasada, 1990, Centex Books, Regina, Saskatchewan, Canada.

5 cups/1.25 L          chopped rhubarb
5 cups/1/25 L          chicken or vege stock
2 tbsp/30 mL          chopped fresh parsley
2 tbsp/30 mL          chopped fresh dill
1                             medium potato, finely chopped
1                             large carrot, finely chopped
1                             stalk celery, finely chopped
1                             medium onion, finely chopped
1 cup/250 mL         chopped ham
2/4 cup/175 mL      half and half cream (10% MF)
2 tbsp/30 mL          instant blending flour
1/2 tsp/2 mL           freshly ground black pepper

• In a soup kettle, cook rhubarb in just enough water to cover.  Bring to a boil.  Drain this first water off rhubarb, then add chicken stock.
• Add the remaining ingredients, except the cream, flour and pepper.  Boil slowly for approximately 1 hour or until the vegetables are tender.
• Add cream, flour and pepper.  Bring just to boiling point.  Serve

Yield: 6-8 servings.