Spicy Tomato Soup with Rhubarb

You will need
  • - Tomato juice 600 ml;
  • - rhubarb 150 g;
  • - Olive oil 2 tablespoons;
  • - 1 onion;
  • - Ginger 10 g;
  • - garlic 2 tooth;
  • - celery 50 g;
  • - brown sugar 4 tablespoons;
  • - port 50 ml;
  • - Bay leaf;
  • - Anise 1 asterisk;
  • - Coriander seeds 0.5 tsp;
  • - basil;
  • - greens, pepper, salt.
Instruction
Grind ginger. Peeled onion, celery cut into small cubes. Add ginger and vegetables to the pan with hot oil and fry for 3-5 minutes.
Wash the rhubarb, dry and finely chop. Add chopped rhubarb and sugar. Cook over high heat for 5 minutes. Pour in port wine, slightly reduce the heat and simmer until the amount of water decreases.
Peel the garlic and chop. Add tomato juice, anise, bay leaf, garlic. Boil for 10-15 minutes, then chop everything in a blender. Salt and pepper. Leave the soup for 5 minutes to infuse. Serve with chopped greens, basil and cream.


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