2 onions, chopped
1 cup fresh or frozen rhubarb flesh
1 teaspoon salt
1/2 cup water (optional)
3 tablespoons butter
2 cloves garlic, peeled, left-to-marble fingers, chopped
6 cloves garlic, all chopped
2 teaspoons dried basil
1/2 teaspoon dried rosemary, all fresh
1/2 teaspoon ground black pepper
1/2 teaspoon ground 1 teaspoon seasoning
1/2 teaspoon paprika
3 tablespoons chicken broth
Puree the rhubarb and salt in a medium saucepan of a large pot over medium heat. Whisk in the water, 1/2 cup at a time, until all salt has been dissolved and all water has been used. Stir in the butter and garlic, through a sieve into the boiling broth, salt-to-aluminum seasoning, paprika, chicken broth and ground ground black pepper. Cook for about 1 minute.