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Epicurious

Rhubarb Soup with Prosecco

Rhubarb is one of those love-hate foods. For me, it’s all about the love. Not only do I like the tartness, a zinging alternative to too-cloying desserts, but it’s pretty, too. Yes, it’s pink and it’s pretty and I’m secure enough to admit it. With the gentle bubbles emanating from the prosecco, this soup is impressive enough to end a fancy spring meal, and it’s easy, to boot.

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