How to cook: Rhubarb soup with bacon omelette

How to cook... the PAUSE way

Ingredients:

• 1x Rhubarb

• 1x Fresh or dried lovage

• Pureed tomatoes: 300 ml

• A pinch of paprika

• Heavy cream: 250 ml

• Chicken stock: 1 cube

• Water: 200 ml

• 2 slices of bacon

• Milk: 150 ml

• 4x eggs

• Flour: 100 g

• Salt and pepper

How to make the rhubarb soup:

1. Lightly saute the rhubarb pieces together with some onions.

2. Sprinkle the paprika powder on top and stir for another minute. Add the sugar, chicken stock and the pureed tomatoes. If you are using dried lovage, add it to the soup now. Fresh lovage should be added later.

3. Bring the rhubarb soup to a boil. Simmer for about 15-20 minutes or until the rhubarb is completely soft.

4. Puree the soup with an immersion blender.

5. Add the heavy cream and adjust the taste with salt and pepper and more sugar, if necessary.

6. Add the torn omelette pieces to the soup and sprinkle the fresh chopped lavage on top.

7. Serve immediately while it’s still hot.

How to make the omelettes:

1. Chop the bacon finely and fry the cubes in 1 tablespoon oil in a non-stick pan.

2. Beat the eggs and the milk in a small bowl, add the sweet paprika and some salt and pepper.

3. Pour the eggs over the bacon in the pan, let the omelette get slightly set.

4. Start pushing the cooked eggs from the edges of the pan towards the centre, so that the uncooked egg can also touch the bottom of the pan.

5. Tilt the pan and push the eggs around until they are all cooked.

6. Break the omelette into rough pieces and give them to the soup.