carrot rhubarb soup with cinnamon sourdough croutons cheese
Rashad Kilpatrick
Ingredients
- Carrots (main ingredient)
- Rhubarb (key flavor)
- Onion (for depth of flavor)
- Garlic cloves (adds aroma and complexity)
- Vegetable broth (base for the soup)
- Cinnamon (spice for warmth and sweetness)
- Cumin (optional, adds a unique earthy note)
- Thyme (herb for freshness)
- Salt and pepper (to taste)
- Fresh lemon juice (for brightness)
- Cream or yogurt (optional, for richness and texture)
- Sourdough bread (base for croutons)
- Olive oil (for toasting the bread cubes)
- Cinnamon (sprinkled on top of the croutons for extra warmth)
- Cheese (grated Parmesan or cheddar works well, optional)
Use these ingredients to create a flavorful carrot rhubarb soup with a delightful cinnamon sourdough crouton garnish. Optimize your recipe by incorporating these SEO-friendly keywords and bullet points, which will help in attracting more readers searching for similar dishes online.
Steps
### Carrot Rhubarb Soup with Cinnamon Sourdough Croutons and Cheese: A Deliciously Tangy Winter Delight
#### Introduction
Indulge in a warming and tangy soup that combines the sweetness of carrots with the tartness of rhubarb, perfect for those chilly winter evenings. Elevate your dining experience by adding a sprinkle of cinnamon sourdough croutons and a dollop of cheese on top.
#### Ingredients:
- 2 large carrots, peeled and diced
- 1 medium-sized rhubarb stalk, cut into small pieces
- 3 cups chicken or vegetable broth
- 1/4 teaspoon ground cinnamon
- Salt to taste
- Freshly ground black pepper, to taste
- Sourdough bread, cut into cubes (for croutons)
- Cinnamon sugar (optional for the croutons)
- Chopped fresh herbs like chives or parsley (for garnish)
- Cheese of your choice (such as parmesan or feta) for topping
#### Equipment Needed:
- Large pot
- Blender or immersion blender
- Skimmer spoon
- Baking sheet
- Oven-safe mitts
### Step-by-Step Guide:
1. **Prep Ingredients:**
- Wash the carrots and rhubarb thoroughly.
- Dice the carrots and cut the rhubarb into small, uniform pieces to ensure even cooking.
2. **Cooking the Soup Base:**
- In a large pot, combine the diced carrots, sliced rhubarb, chicken or vegetable broth, and a dash of salt and pepper.
- Bring this mixture to a boil over medium heat.
- Once boiling, reduce heat to low, cover, and let it simmer for about 20-25 minutes until both the carrots and rhubarb are soft.
3. **Blend the Soup:**
- Use an immersion blender directly in the pot or carefully transfer the mixture into a regular blender (be cautious of hot contents) and blend until smooth.
- Return the blended soup to the pot if necessary, ensuring it's well mixed.
4. **Add Cinnamon for Flavor:**
- Stir in ground cinnamon just before serving to avoid burning it.
- Taste and adjust seasoning as needed with salt or pepper.
5. **Prepare Sourdough Croutons:**
- Preheat your oven to 350°F (175°C).
- Toss the sourdough bread cubes with a little bit of oil, optional cinnamon sugar on top for added sweetness.
- Spread them evenly on a baking sheet lined with parchment paper.
6. **Bake Croutons:**
- Bake in the preheated oven until golden and crispy, about 15-20 minutes. Keep an eye to prevent burning.
7. **Assembling the Dish:**
- Ladle the soup into bowls.
- Top each serving with a few croutons and a sprinkle of cheese.
- Garnish with fresh herbs like chives or parsley for added color and flavor.
8. **Serve Hot:**
- Enjoy your homemade carrot rhubarb soup, garnished and topped with crunchy sourdough croutons and a melty burst of cheese!
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This soup not only warms the body but also the soul. It’s perfect for sharing or enjoying as a cozy solo meal during colder months. Enjoy crafting this delightful dish!