Close Topic Options

Carrot Rhubarb Soup With Cinnamon Sourdough Croutons

Recipe name:
Carrot Rhubarb Soup With Cinnamon Sourdough Croutons

Recipe category:
Cheese

What are your thoughts about this tasty dish?

Recipe details: Carrot-Rhubarb Soup with Cinnamon Sourdough Croutons

2 shallots -- minced 1 tablespoon diet margarine -- unsalted 1 1/2 pounds carrots -- cut in 1/2" dice 1/2 pound rhubarb -- cut in 1/2" pieces 1/2 cup frozen orange juice concentrate 1 1/2 cups low sodium chicken broth -- low or no fat 2 cups lowfat 1% milk salt and pepper -- to taste 3 ounces sourdough bread (6 slices) -- cut 1/2 inch thick 1 teaspoon olive oil -- mixed with 2 teaspoons chicken broth 1 garlic clove -- peeled 1 teaspoon cinnamon -- freshly grated 6 sprigs fresh chervil -- for garish 1 tablespoon ricotta cheese, part skim milk -- optional flavoring In a large saucepan over medium heat, saute the shallots in the butter-substitute until soft but not browned, about 3 minutes. Add the carrots and cook, stirring to prevent sticking, over medium-high heat for 10 to 12 minutes or until the carrots are just tender. Add the rhubarb and orange juice, cover, and cook for 4 to 5 minutes more. Puree the carrot and rhubarb mixture with the broth in until smooth. Return to a clean saucepan and combine with the milk. Season with salt and pepper and the ricotta cheese, if using. CROUTON (3 x 3 - inch piece): Preheat the oven to 350degF. Brush the bread on both sides with some olive oil and/or broth. Arrange on a baker's sheet in a single layer. Toast the bread until nicely browned on both sides in the oven. Rub the bread on one side with the garlic clove and dust with cinnamon. To serve: put one slice of the bread in each warm bowl and ladle the hot soup over it. Serve immediately garnished with chervil. FOR 6 1/2-CUP SERVINGS 15.2% CFF 195-CALS, 3.6G FAT. TIPS: * Cook the rhubarb soup in a nonreactive pan such as stainless steel, enameled cast iron, or anodized aluminum. * The soup may be made ahead (in the morning) and warmed thoroughly and gently while the bread is crisping. * Let the diners guess which vegetable accompanies the carrot. * Use your own Cinnamon Foccacia recipe. * Substitute fresh orange juice and add 1/2 teaspoon grated zest. * HERBS: tarragon, thyme, Italian parsley, cilantro.

Your opinion:
Did you adjust the recipe to fit your needs? What did you add / subtract?

Carrot Rhubarb Soup With Cinnamon Sourdough Croutons

Can someone tell me more about carrot rhubarb soup with cinnamon sourdough croutons needs to be emphasized promptly so as to find carrot rhubarb soup with conceive so I can decide for myself.