This past weekend was unseasonably cold. So cold that my fingers were numb and they remained that way the entire morning. I've been back in Kalispell this weekend, making coffee in an old, converted horse trailer at a soccer tournament just outside of town. The cold weather was seemed to be a reflection of everyone's attitude all weekend and people were damn rude. My co-worker, Kate, and I huddled up together in the little metal wagon and did our best to navigate the bad attitudes and flying paper cups that the wind picked up. My wool scarf was wrapped around my head like it was mid winter and I struggled to count change for customers, my hands too frozen to function properly.
When I got home, I buried myself beneath a heavy pile of blankets and continued to shiver from the weird weather. Somehow, it felt colder than a winter day in Montana and I couldn't get warm. Luckily, my mom, whom I'm staying with while in town, made a batch of rhubarb soup the day before, so I reheated a bowl and crawled back under the covers.
I thought it would be nice to share my mom's recipe for the soup. It's perfectly Scandinavian and can be served hot or cold. Sip it from a bowl or slather it on waffles or ice cream (or both??). Garnish it with yogurt and some fresh mint for a little extra kick.