Clear broth with bulgur, rhubarb and spring onion

Name: Clear broth with bulgur, rhubarb and spring onion
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 collar Spring onions; 250 g Rhubarb; 250 g Bulgur; 1 TABLESPOON + 50 ml oil; 1,5 l Vegetable broth; 2 Bay leaves; 4 Allspice seeds

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 collar Spring onions
250 g Rhubarb
250 g Bulgur
1 TABLESPOON + 50 ml oil
1,5 l Vegetable broth
2 Bay leaves
4 Allspice seeds

Directions

1
Clean and wash the spring onions and cut off the white one. Cut the spring onion green into rings. Wash and clean the rhubarb, peel the skin and put aside. Cut the rhubarb into small pieces
2
Prepare Bulgur according to the instructions on the packet. Heat 1 tablespoon of oil in a saucepan and sauté the spring onion rings and pieces. Add rhubarb and deglaze with stock. Add bay leaf and pimento. Simmer broth for about 5 minutes
3
Heat 50 ml oil in a small pan or pot and fry the rhubarb skin in it. Take out and let it drip off on kitchen paper. Drain the bulgur. Remove spices from the soup and add bulgur. Arrange the soup in small bowls and garnish with rhubarb skin