![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2023\/04\/Tangy-Rhubarb-Soup-1.png\")
Tangy Rhubarb Soup<\/p>\nTangy Rhubarb Soup<\/p>\n
<\/p>\n
3 slices regular bacon, or 2 thick cut slices<\/p>\n
1 medium onion, chopped<\/p>\n
2 medium carrots, peeled and diced<\/p>\n
2 stalks celery, sliced<\/p>\n
1 \u00bd tsp. kosher salt, plus more to taste<\/p>\n
4 cloves, garlic, minced<\/p>\n
\u00bd tsp. freshly ground black pepper<\/p>\n
4 medium potatoes, peeled and diced (about 2 cups)<\/p>\n
3 cups chopped rhubarb (from about 6 medium stalks)<\/p>\n
3 cups chicken broth (replace with vegetable broth to make this recipe vegetarian)<\/p>\n
1 can evaporated milk (or 1 cup half and half cream)<\/p>\n
1 T. minced fresh dill<\/p>\n
<\/p>\n
Heat a large pot or dutch oven over medium high heat. Add bacon and cook until fat begins to render, about 3-5 minutes. Add onion, carrots, and celery and cook until beginning to soften and brown slightly, about 5 minutes. Add the salt, garlic, and pepper and cook until fragrant, about 1 minute. Stir in the potatoes, rhubarb, and broth. Bring to a simmer and cook until the potatoes can be pierced easily with a paring knife an the rhubarb has broken down, about 15 minutes. Remove from heat and stir in the evaporated milk and dill.<\/p>\n","protected":false},"excerpt":{"rendered":"
Tangy Rhubarb Soup 3 slices regular bacon, or 2 thick cut slices 1 medium onion, chopped 2 medium carrots, peeled and diced 2 stalks celery, sliced 1 \u00bd tsp. kosher salt, plus more to taste 4 cloves, garlic, minced \u00bd tsp. freshly ground black pepper 4 medium potatoes, peeled and diced (about 2 cups) 3 cups chopped rhubarb (from about 6 medium stalks) 3 cups chicken broth (replace with vegetable broth to make this recipe vegetarian) 1 can evaporated…<\/p>\n