Rhubarb Sorrel Soup

My dear friend Joan Nathan serves this soup every summer. It is a classic and should not be missed. The simplicity of a quick garden soup makes all the difference. It keeps well and of course, is most often served cold! Try it with a dollop of cultured sour cream.

1 lb. or 4 cups rhubarb stalks, cut into 1” pieces
12 oz. chopped chard, spinach or sorrel
Optional garnish: scallions, cucumbers, radishes or medium-cooked egg

Place rhubarb in a saucepan with 1 1/2 cups water.
Bring to a boil over high heat, then lower the heat and simmer for about 10 minutes, stirring occasionally, until the rhubarb is tender.
Add the chard, spinach or sorrel to the pan and cook just a few minutes, until it is wilted. Remove from the heat and allow to cool.
Once cooled, purée and serve with sour cream, sliced scallions, cucumbers or radishes. One friend of mine garnishes this soup with a slice of a medium-cooked egg.