Carrot, rhubarb and tarragon [soup] from Café Cùil Cook Book: Recipes from the Isle of Skye (page 92) by Clare Coghill

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Notes about this recipe

  • rmardel on June 05, 2026

    This simple soup was both excellent and a revelation. The sweet earthiness of the carrots and the fruity tartness of the rhubarb balance each other perfectly. The flavors are identifiable as carrot and rhubarb and as themselves and yet they are somehow different, as each enhances the other in ways that are both new to me and very satisfying and compelling. Will be making this again in rhubarb season.

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