Thursday, June 12, 2008
What We're Eating: Lentil Rhubarb Soup
CSA box today. In it we found spinach, rhubarb, radishes, chives, mixed greens, garlic scapes, a basil plant and fresh chive goat cheese. It was pretty much what I expected (but what are garlic scapes?) and I was prepared with a lentil rhubarb soup recipe. I love to cook but I don't enjoy baking so I didn't want to make a rhubarb crisp or anything like that. Recently I had tried a lentil rhubarb side dish at Whole Foods and I was hoping to make something like that-- a savory, non-sweet rhubarb dish. I googled "lentil rhubarb" and got lots of hits. I printed out a few and decided on Lentil Rhubarb Soup with Creme Fraiche. It was a Cooking Light recipe so I tweaked a few things to make it less light, mainly using olive oil instead of cooking spray to saute the vegetables. I can say, without a doubt, that it was ABSOLUTELY DELICIOUS. Here's the recipe, reprinted without permission...
1 1/2 cups boiling water
3/4 cup dried petite green lentils (I used regular old dried lentils)
Cooking spray (I used olive oil)
2 cups finely chopped carrot
1 3/4 cups finely chopped celery
1 1/2 cups finely chopped red onion
1/4 cup chopped fresh parsley
2 cups chopped rhubarb (about 12 ounces) (This turned out to be the entire portion of rhubarb in the CSA box)
4 cups fat-free, less-sodium chicken broth (I used veggie broth)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh dill
6 tablespoons crème fraîche Dill sprigs (optional)
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. (I used a stick blender)
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.
6 servings (serving size: about 1 1/3 cups soup and 1 tablespoon crème fraîche mixture) (Um... 3 servings in my house...)
CALORIES 187(29% from fat); FAT 6.1g (sat 3.3g,mono 1.4g,poly 0.4g); IRON 2.2mg; CHOLESTEROL 14mg; CALCIUM 96mg; CARBOHYDRATE 25.4g; SODIUM 523mg; PROTEIN 8.5g; FIBER 7.3g