Gekühlte Holunder-Rhabarber-Suppe mit Joghurt (Druckversion)

Aromatische Rhabarber-Holunder-Suppe mit Joghurt und Minze – ideal an warmen Tagen.

# Zutaten:

→ Fruits

01 - 500 g rhubarb, chopped
02 - 250 ml elderflower cordial
03 - 250 ml water
04 - 100 g sugar (adjust to taste)

→ Dairy

05 - 200 g plain yogurt

→ Garnish

06 - Fresh mint leaves

# Anleitung:

01 - In a saucepan, combine the chopped rhubarb, elderflower cordial, water, and sugar. Bring to a boil over medium heat.
02 - Reduce heat and simmer for about 15 minutes, or until the rhubarb is tender.
03 - Remove from heat and let cool slightly. Then, blend the mixture until smooth using an immersion blender or regular blender.
04 - Chill the soup in the refrigerator for at least 2 hours.
05 - Before serving, swirl in the plain yogurt for a creamy finish.
06 - Serve cold, garnished with fresh mint leaves.

# Hinweise:

01 - For added sweetness, adjust sugar to your liking.
02 - Can be served with a sprinkle of crushed nuts for texture.

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