Rhubarb Pea Soup

I needed to get rid of that left over rhubarb from the crumble I made a little while ago.  Rhubarb seems to be largely ignored as an ingredient in savory dishes, which really doesn't make any sense to me considering it looks like a piece of celery.  I wanted to say screw you to the convention of only using rhubarb in desserts, and prove that it is a versatile veggie and can be served up in a healthy way, it can function without its buddy the strawberry and stand happily alongside another vegetable.  Ok, thats enough with the anthropomorphism of vegetables, but this is how rhubarb pea soup was born.

Ingredients

• 1 onion, diced
• 1 hunk of butter
• 2 and a half stalks of rhubarb, peeled and chopped
• 1 bag of frozen peas (907 grams was used in this)
• 1 veggie stock cube
• 3 cloves of garlic
• small handful of fresh mint

Place large pot over medium heat.  Melt a knob of butter in the pot and add onion and rhubarb.  Heat until the rhubarb falls apart, it will form a bit of a soft mushy mixture with the onion.  Then add 4 cups of water to the pot, the bag of peas, a veggie stock cube, garlic, and mint.  Simmer until the peas are tender.  About 10 minutes.  

Blend soup with an immersion blender and garnish with fresh mint and pretty flowers.

This is a really tasty spring time dish.  It's still chilly here in England so a little warming soup is welcome, but it has the fresh clean flavors of spring.  The rhubarb adds a little tartness to jazz up an otherwise sweet soup.