rhubarb lentil soup w/creme fraiche

[Guest guest]

Cooking light again. Obviously you'd have to sub for the chicken broth. I'm

not sure my liking for rhubarb would extend to a combination with lentils.

Would love to hear if anyone tries this.

 

 

Ingredients

object2= " ?>1 1/2 cups boiling water

object2= " ?>3/4 cup dried petite green lentils

object2= " ?> Cooking spray

object2= " ?>2 cups finely chopped carrot

object2= " ?>1 3/4 cups finely chopped celery

object2= " ?>1 1/2 cups finely chopped red onion

object2= " ?>1/4 cup chopped fresh parsley

object2= " ?>2 cups chopped rhubarb (about 12 ounces)

object2= " ?>4 cups fat-free, less-sodium chicken broth

object2= " ?>1/2 teaspoon salt

object2= " ?>1/4 teaspoon freshly ground black pepper

object2= " ?>1 tablespoon chopped fresh dill

object2= " ?>6 tablespoons crème fraîche

object2= " ?> Dill sprigs (optional)

 

Preparation

1. Pour 1 1/2 cups boiling water over lentils in a small bowl; let stand 10

minutes.

2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add

carrot, celery, onion, and parsley to pan; sauté for 4 minutes. Add rhubarb,

and sauté for 3 minutes. Drain lentils, and add lentils to pan. Stir in

chicken broth and salt; bring to a boil. Cover, reduce heat, and simmer 35

minutes

or until lentils are tender.

3. Remove from heat; let cool 5 minutes. Place 3 cups lentil mixture in a

blender or food processor. Remove center piece of blender lid (to allow steam to

escape); secure blender lid on blender. Place a clean towel over opening in

blender lid (to avoid splatters). Blend until smooth. Return pureed mixture

to pan; stir in pepper.

4. Combine chopped dill and crème fraîche in a small bowl. Serve crème

fraîche mixture on top of soup; garnish with dill sprigs, if desired.

 

Yield

6 servings (serving size: about 1 1/3 cups soup and 1 tablespoon crème

fraîche mixture)

 

Nutritional Information

CALORIES 187(29% from fat); FAT 6.1g (sat 3.3g,mono 1.4g,poly 0.4g); PROTEIN

8.5g; CHOLESTEROL 14mg; CALCIUM 96mg; SODIUM 523mg; FIBER 7.3g; IRON 2.2mg;

CARBOHYDRATE 25.4g

 

 

 

 

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[Guest guest]

oh yea, to answwer the question someone posed, its cookinglight.com and

search for rhubarb. I bet Cooks Illustrated has some good ones but I'm not a

member. I'll look through my old issues if I get a minute. AMy

 

 

 

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