Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

December 2018

Easy Soup Recipes

Barbecue Recipes

Hamburgers Au Poivre

Hamburgers Au Poivre Recipe
1 lb Ground Beef 1/2 ts Salt 1/2 tb Freshly CrackedBlackPepper 1 tb Brandy Or Cognac Optional 3 tb...

read more

CarrotRhubarb Soup with Cinnamon Sourdough Croutons Recipe

CarrotRhubarb Soup with Cinnamon Sourdough Croutons recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print CarrotRhubarb Soup with Cinnamon Sourdough Croutons recipe  PDF



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 mi ed 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 mi ture 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 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.

CarrotRhubarb Soup with Cinnamon Sourdough Croutons recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
457 people have voted
Last Reviewed on 2018-12-09



Sunday, Dec 09 2018 Download & Print CarrotRhubarb Soup with Cinnamon Sourdough Croutons recipe  PDF   Easy Soup recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Beefburger Stroganoff

New Cooking Recipes

Danish Rye Cereal
Danish Rye Cereal Recipe


1 c Whole rye berries, unprocess 2 ts Ground cinnamon 1 t Caraway seeds 1 tb Vanilla e tract 3 c Water 1/4 c Raisins Ricotta cheese optional Sugar optional Combine all ingredients e cept raisins, ricotta and sugar in saucepan mi well. Heat to a boil. Reduce heat to simmer and cook, covered, for 1 hour. Stir occasionally add more water, if needed, to prevent scorching. During last 15 minutes of cooking time, add raisins. Top each serving with a dollop of ricotta cheese and sugar, if desired. Source: Chicago Tribune, January 15, 1997 ...

Cooking Magazines: Raw Food Recipes » December 2018   Raw Food recipes RSS   New

Dish Of The Day

Holiday Fruitcake Cookies

Holiday Fruitcake Cookies Recipe
2 c Sifted all purpose flour 1/2 ts Baking soda 1/2 ts Salt 1 ts Ground cinnamon 1/2 c Shorteni...
read more

Category: » Cookie Recipes

View more dishes

>