Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

At just the time I was writing a new-things-you-can-do-with-rhubarb piece for The New York Times, Jean-Georges asked me if I’d ever had his rhubarb soup. I had not, and was ecstatic when we made it together—nothing could be easier to make, and it’s a delicious use for this underappreciated vegetable.

This is a cold soup, so be sure to allow time to chill it before serving.