Rhubarb Soup

Ingredients:

1 1/2 cups boiling water

3/4 cup dried petite green lentils

Cooking Spray

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)

4 cups fat-free, less-sodium chicken broth

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon chopped fresh dill

6 tablespoons creme fraiche

Dill sprigs (optional)

Instructions:

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 (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.

4) Combine chopped dill and creme fraiche in a small bowl. Serve creme fraiche mixture on top of soup; garnish with dill sprigs, if desired.

*Makes 6 servings* (Serving size: about 1 1/2 cups soup and 1 tablespoon creme fraiche mixture)

Garlic Soup

Ingredients:

2 teaspoons olive oil

5 tablespoons minced garlic

1 teaspoon sweet smoked paprika

3 cups organic vegetable broth (such as Emeril's)

1 cup water

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 (1-ounce) slices rustic bread, cut into 1-inch cubes

8 large eggs

2 tablespoons chopped fresh flat-leaf parsley

Instructions:

1) Preheat broiler.

2) Heat oil in a large saucepan over medium heat. Add garlic to pan; cook 5 minutes or until tender (do not brown). Stir in paprika. Add broth, 1 cup water, salt, and pepper; bring to a boil. Reduce heat, and simmer 10 minutes.

3) Arrange bread cubes in a single layer on a baking sheet; broil 4 minutes or until golden, stirring once halfway through cooking. Reduce oven temperature to 350 degrees.

4) Place about 1/4 cup bread cubes in each of 8 ovenproof soup bowls. Break one egg into each bowl; ladle about 1/2 cup broth mixture into each bowl. Arrange bowls on a baking sheet; bake at 350 degrees for 20 minutes or until egg whites are set but yolks are still runny. Sprinkle evenly with chopped parsley.

*Makes 8 servings*