Carrot-Rhubarb Soup with Cinnamon Sourdough Croutons
Submitted by smartini
Pureed carrot rhubarb soup with orange juice, served over garlic-rubbed cinnamon sourdough croutons and garnished with fresh chervil. A spring showstopper that keeps guests guessing.
YIELD
15 servingsPREP
10 minCOOK
20 minREADY
30 minThe secret ingredient here is rhubarb, and nobody will figure it out unless you tell them.
Carrots sauteed with shallots get simmered alongside rhubarb and orange juice concentrate, then pureed into a velvety smooth soup. The rhubarb adds a tart brightness that cuts through the carrot’s natural sweetness in the most unexpected way.
Low-fat milk and a touch of ricotta round out the body without making it heavy. The whole thing stays light, creamy, and vibrant.
Then you ladle it over a garlic-rubbed sourdough crouton dusted with cinnamon sitting in the bottom of a warm bowl. That crunchy, spiced bread soaking up the silky soup is the kind of contrast that makes you close your eyes mid-bite.
Kitchen Tips
- Use a nonreactive pan (stainless steel or enameled cast iron) since rhubarb’s acidity can react with uncoated aluminum
- Make the soup in the morning and gently rewarm while the croutons toast. The flavors deepen as it sits.
- Swap the chervil for tarragon, thyme, or cilantro depending on your mood
- Fresh orange juice with a half teaspoon of grated zest works as a stand-in for the concentrate
Ingredients
Directions
In a large saucepan over medium heat, sauté 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.
Purée 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.
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 ½ teaspoon grated zest.
HERBS: tarragon, thyme, Italian parsley, cilantro.
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