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