Carrot-Rhubarb Soup with Cinnamon Sourdough Croutons
Yield
15 servingsPrep
10 minCook
20 minReady
30 minIngredients
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
shallots
minced |
*
|
| 15 | ml |
margarine
diet, unsalted |
|
| 680.4 | g |
carrots
cut in 1/2 inch dice |
|
| 226.8 | g |
rhubarb
cut in 1/2inch pieces |
|
| 118 | ml |
orange juice, concentrated
|
|
| 355 | ml |
vegetarian chicken broth, non-fat, low-sodium
|
*
|
| 473 | ml |
milk, 1%
lowfat |
* |
| 5 | ml |
salt
to taste |
|
| 5 | ml |
black pepper
to taste |
|
| 86.7 | ml/g |
sourdough bread
(6 slices) -- cut 1/2 thick |
* |
| 5 | ml |
olive oil
mixed with |
|
| 1E+1 | ml |
chicken broth
|
|
| 1 | each |
garlic cloves
peeled |
|
| 5 | ml |
cinnamon
freshly grated |
|
| 6 | each |
chervil
sprigs --fresh, for garish |
*
|
| 15 | ml |
ricotta cheese
part milk, skim, optional , flavoring |
|
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.
