Grigson's recipe is essentially a rhubarb soup, which she suggests needs sugar and in which cayenne is "important." I added asparagus and omitted the two aforementioned additions. It has a nice bite, like a sorrel soup. The bite from the rhubarb goes wonderfully with the asparagus, which was a bit of a gamble.
knob of butter
a tablepoon or two olive oil
2 medium onions, sliced
1 ½ carrots, sliced
salt
½ bunch rhubarb, sliced
½ bunch asparagus, sliced
3 small cloves garlic
1 quart vegetable stock
Sauté the carrots and onions in the butter/oil. Season. Add rhubarb, asparagus and garlic (whole). Lower heat, cook for 5 mins., then cover. Cook until soft, then add stock. Cook 20-30 minutes. Pass through a food mill or purée and strain.
This was tart and thick (does rhubarb have pectin in it?). A surprisingly great combination. The garnish is a raw asparagus tip and some fresh lovage.
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