Carrot-Rhubarb Soup with Cinnamon Sourdough Croutons

Name: Carrot-Rhubarb Soup with Cinnamon Sourdough Croutons
Yield: 15
Cuisine: Fusion
Ingredients: shallots; margarine; carrots; rhubarb; orange juice, concentrated; vegetarian chicken broth, non-fat, low-sodium; milk, 1%; salt; black pepper; sourdough bread; olive oil; chicken broth; garlic cloves; cinnamon; chervil; ricotta cheese

Yield

15 servings

Prep

10 min

Cook

20 min

Ready

30 min

Ingredients

Amount	Measure	Ingredient	Features
2	each	shallots minced	*
1	tablespoon	margarine diet, unsalted
1 ½	pounds	carrots cut in 1/2 inch dice
½	pound	rhubarb cut in 1/2inch pieces
½	cup	orange juice, concentrated
1 ½	cups	vegetarian chicken broth, non-fat, low-sodium	*
2	cups	milk, 1% lowfat	*
1	teaspoon	salt to taste
1	teaspoon	black pepper to taste
3	ounces	sourdough bread (6 slices) -- cut 1/2 thick	*
1	teaspoon	olive oil mixed with
2	teaspoons	chicken broth
1	each	garlic cloves peeled
1	teaspoon	cinnamon freshly grated
6	each	chervil sprigs --fresh, for garish	*
1	tablespoon	ricotta cheese part milk, skim, optional , flavoring

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Directions

In a large saucepan over medium heat, sauté 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.

Purée 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.

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 ½ teaspoon grated zest.
HERBS: tarragon, thyme, Italian parsley, cilantro.