Ingredients
- 6 sprigs chervil for garish (fresh)
- 3 sourdough bread
- 2 shallots (minced)
- 2 lowfat
- 1 garlic clove (peeled)
- 1/2 dice
- 1/2 rhubarb in (cut)
- 375 gr carrots in (cut)
- 350 ml low sodium chicken broth low
- 120 ml orange juice concentrate (frozen)
- 16 gr ricotta cheese
- 8 gr diet margarine (unsalted)
- 10 ml chicken broth
- 5 ml olive oil mixed with
- 3 gr cinnamon (freshly grated)
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 dozen 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 8 cm 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 6.5-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 half teaspoon grated zest. HERBS: tarragon, thyme, Italian parsley, cilantro.
