Rhubarb-Lentil Soup With Creme Fraiche |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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From Cooking Light May 2008. This is definitely a keeper. Makes about 8 cups of soup. Ingredients:
1 1/2 cups boiling water |
3/4 cup dried petite green lentil |
cooking spray |
2 cups finely chopped carrots |
1 3/4 cups finely chopped celery |
1 1/2 cups finely chopped red onions |
1/4 cup chopped fresh parsley |
2 cups chopped rhubarb, about 12 ounces |
4 cups chicken broth |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 tablespoon chopped fresh dill |
6 tablespoons creme fraiche |
dill sprigs (optional) |
Directions:
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; saute for 4 minutes. Add rhubarb and saute 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 spatters. Blend until smooth. return pureed mixture to pan; stir in pepper.
4. Combine chopped dill and creme fraiche in a small bowl. Serve creme fraiche mixture on top of soup; garnish with dill sprigs.
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