Carrot-Rhubarb Soup with Cinnamon Sourdough Croutons

* Exported from MasterCook *

Carrot-Rhubarb Soup with Cinnamon Sourdough Croutons

Recipe By : adapted from Mostly Vegetables by Susan Costner (1996)
Serving Size : 6 Preparation Time :0:20
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.


- - - - - - - - - - - - - - - - - -


Nutr. Assoc. : 0 0 0 0 0 0 0 0 5049 0 0 0 0 0 0