Carrot-Rhubarb Soup with Cinnamon Sourdough Croutons

Ingredients

Amount		Ingredient	Preparation
2	each	shallots	minced
1	tablespoon	margarine	diet, unsalted
1 1/2	pounds	carrots	cut in 1/2 inch dice
1/2	pound	rhubarb	cut in 1/2inch pieces
1/2	cup	frozen orange juice concentrated
1 1/2	cups	vegetarian chicken broth, non-fat, low-sodium
2	cups	milk, 1%	lowfat
1	teaspoon	salt	to taste
1	teaspoon	black pepper	to taste
3	ounces	sourdough bread	(6 slices) -- cut 1/2 thick
1	teaspoon	olive oil	mixed with
2	teaspoons	chicken broth
1	each	garlic clove	peeled
1	teaspoon	cinnamon	freshly grated
6	each	chervil	sprigs --fresh, for garish
1	tablespoon	ricotta cheese	part milk, skim, optional , flavoring

Directions

In a large saucepan over medium heat, saute the shallots in
the butter-substitute until soft but not browned, about 3 minutes.

Add the carrots and cook, stirring to prevent sticking, over
medium-high heat for 10 to 12 minutes or until the carrots are
just tender.

Add the rhubarb and orange juice, cover, and cook for 4 to 5
minutes more.

Puree the carrot and rhubarb mixture with the broth in until
smooth.

Return to a clean saucepan and combine with the milk.

Season with salt and pepper and the ricotta cheese, if using.

CROUTON (3 x 3 - inch piece): Preheat the oven to 350degF.

Brush the bread on both sides with some olive oil and/or broth.

Arrange on a baker's sheet in a single layer.

Toast the bread until nicely browned on both sides in the oven.

Rub the bread on one side with the garlic clove and dust with
cinnamon.

To serve: put one slice of the bread in each warm bowl and
ladle the hot soup over it.

Serve immediately garnished with chervil.

TIPS: * Cook the rhubarb soup in a nonreactive pan such as
stainless steel, enameled cast iron, or anodized aluminum.

* The soup may be made ahead (in the morning) and warmed
thoroughly and gently while the bread is crisping.

* Let the diners guess which vegetable accompanies the
carrot.

* Use your own cinnamon Foccacia recipe.

* Substitute fresh orange juice and add 1/2 teaspoon grated
zest.

* HERBS: tarragon, thyme, italian parsley, cilantro.