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Add a photoПорций: 6
Ингредиенты
- 2 x shallots chopped
- 1 Tbsp. diet margarine unsalted
- 1 1/2 lb carrots cut in 1/2" dice
- 1/2 lb rhubarb cut in 1/2" pcs
- 1/2 c. frzn orange juice concentrate
- 1 1/2 c. low sodium chicken broth low or possibly no fat
- 2 c. lowfat 1% lowfat milk salt and pepper to taste
- 3 ounce sourdough bread (6 slices) cut 1/2 inch thick
- 1 tsp extra virgin olive oil mixed with
- 2 tsp chicken broth
- 1 x garlic clove peeled
- 1 tsp cinnamon freshly grated
- 6 sprg fresh chervil for garish
- 1 Tbsp. ricotta cheese, part skim lowfat milk optional flavoring
Инструкции
- In a large saucepan over medium heat, saute/fry the shallots in the butter-substitute till soft but not browned, about 3 min. Add in the carrots and cook, stirring to prevent sticking, over medium-high heat for 10 to 12 min or possibly till the carrots are just tender. Add in the rhubarb and orange juice, cover, and cook for 4 to 5 min more.
- Puree the carrot and rhubarb mix with the broth in till smooth.
- Return to a clean saucepan and combine with the lowfat 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 extra virgin olive oil and/or possibly broth. Arrange on a baker's sheet in a single layer. Toast the bread till 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 hot bowl and ladle the warm soup over it. Serve immediately garnished with chervil. FOR 6 1/2-C.
- TIPS:* Cook the rhubarb soup in a nonreactive pan such as stainless steel, enameled cast iron, or possibly 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 that vegetable accompanies the carrot.*
- Use your own Cinnamon Focaccia recipe.* Substitute fresh orange juice and add in 1/2 tsp. grated zest.* HERBS: tarragon, thyme, Italian parsley, cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 6 servings | |
| Calories 174 | |
| Calories from Fat 36 | 21% |
| Total Fat 4.02g | 5% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 199mg | 8% |
| Potassium 734mg | 21% |
| Total Carbs 31.05g | 8% |
| Dietary Fiber 4.4g | 15% |
| Sugars 14.55g | 10% |
| Protein 5.62g | 9% |
