Carrot-Rhubarb Soup With Sourdough Croutons by brianjwood

[rottiedogs]

Carrot-Rhubarb Soup With Sourdough Croutons
Submitted by brianjwood on October 13, 2002 at 12:20 pm

DESCRIPTION
Carrot-Rhubarb Soup with Sourdough Croutons

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Talking about sourdough twitched my memory! here's a recipe that uses it. Sort of!
Cheers, Brian

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Carrot-Rhubarb Soup With Cinnamon Sourdough Croutons
Categories: Soup
Yield: 6 Servings

2 shallots,minced
1 T diet margarine,unsalted
1 1/2 lb carrots,cut in 1/2" dice
1/2 lb rhubarb,cut in 1/2" pieces
1/2 c orange juice concentrate
-Frozen
1 1/2 c low sodium chicken broth
-low or no fat
2 c lowfat 1% milk
salt and pepper,to taste
3 oz sourdough bread (6 slices)
-cut 1/2 inch thick
1 t olive oil,mixed with
2 t chicken broth
1 garlic clove,peeled
1 t cinnamon,freshly grated
6 fresh chervil,for garish
1 T 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

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.

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