Rhubarb Lentil Soup With Creme Fraiche Recipes

CHILLED STRAWBERRY-RHUBARB SOUP

Steps:

• Bring rhubarb and 3 cups water to a boil in a large saucepan. Cook until the rhubarb is very soft and broken down, about 5 minutes. Transfer to a medium bowl. Put a couple inches of ice water in a large bowl and set the bowl with the rhubarb in it to help cool it quickly. (If you aren't in a hurry, you can skip the ice-water bath.) Refrigerate, stirring occasionally, until cool, at least 20 minutes.
• Transfer the rhubarb to a blender. Add strawberries, sugar and salt; blend until smooth. Return to the bowl and stir in 1/3 cup basil (or mint). Serve sprinkled with more herbs and a generous grinding of pepper.

RHUBARB-LENTIL SOUP WITH CREME FRAICHE

Steps:

• Pour 1 1/2 cups boiling water over lentils in a small bowl; let stand 10 minutes.
• 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.
• 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.
• Combine chopped dill and creme fraiche in a small bowl. Serve creme fraiche mixture on top of soup; garnish with dill sprigs.

RHUBARB SOUP

Steps:

• Place the rhubarb, water and sugar in a large pot. Stir and simmer over medium heat for 20 minutes or until the rhubarb is soft.
• Add the cinnamon, lemon slices and red wine and simmer for 15 minutes.
• Remove from the heat and strain the soup through a sieve. Allow the soup to come to room temperature, cover and refrigerate.
• Serve the soup very cold in bowls with a dollop of creme fraiche and julienned rhubarb.