Carrot-Rhubarb Soup with Cinnamon Sourdough Croutons
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 concentrat...
Ingredients
- 2shallots -- minced
- 1tablespoondiet margarine -- unsalted
- 11/2 pounds carrots -- cut in 1/2" dice
- 1/2poundrhubarb -- cut in 1/2" pieces
- 1/2cupfrozen orange juice concentrate
- 11/2 cups low sodium chicken broth -- low or no fat
- 2cuplowfat 1% milk
- 1teaspoonolive oil -- mixed with
Directions
- 1
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" piece
- 2
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
- 3
Add the rhubarb and orange juice, cover, and cook for 4 to 5 minutes more
- 4
Puree the carrot and rhubarb mixture with the broth in until smooth
- 5
Return to a clean saucepan and combine with the milk
- 6
Season with salt and pepper and the ricotta cheese, if using
- 7
CROUTON (3 x 3 - inch piece): Preheat the oven to 350degF
- 8
Brush the bread on both sides with some olive oil and/or broth