RHUBARB-LENTIL SOUP WITH CREME FRAICHE
Make and share this Rhubarb-Lentil Soup With Creme Fraiche recipe from Food.com.
Provided by Borealis Beegirl
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 207.7, Fat 7, SaturatedFat 3.8, Cholesterol 20.6, Sodium 764.1, Carbohydrate 25.9, Fiber 10.2, Sugar 5.3, Protein 11.1
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