Rhubarb Soup

Ingredients

• 6 stalks rhubarb
• 1 quart veal stock
• 1 small onion
• Salt, pepper
• 2 thin slices bread

Instructions

1. 1Cut rhubarb in small pieces. Put into veal stock, add onion, salt and pepper, and bread. Let liquor boil, remove scum as it rises, and simmer soup gently until rhubarb is tender. Strain and serve with toasted bread. Servings, 6.