Carrot Rhubarb Soup With Cinnamon Sourdough Croutons

Directions

1. In a large saucepan over medium heat, saute/fry the shallots in the butter-substitute till soft but not browned, about 3 min. Add in the carrots and cook, stirring to prevent sticking, over medium-high heat for 10 to 12 min or possibly till the carrots are just tender. Add in the rhubarb and orange juice, cover, and cook for 4 to 5 min more.
2. Puree the carrot and rhubarb mix with the broth in till smooth.
3. Return to a clean saucepan and combine with the lowfat milk. Season with salt and pepper and the ricotta cheese, if using.
4. CROUTON (3 x 3 - inch piece): Preheat the oven to 350degF. Brush the bread on both sides with some extra virgin olive oil and/or possibly broth. Arrange on a baker's sheet in a single layer. Toast the bread till nicely browned on both sides in the oven. Rub the bread on one side with the garlic clove and dust with cinnamon.
5. To serve: put one slice of the bread in each hot bowl and ladle the warm soup over it. Serve immediately garnished with chervil. FOR 6 1/2-C.
6. TIPS:* Cook the rhubarb soup in a nonreactive pan such as stainless steel, enameled cast iron, or possibly 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 that vegetable accompanies the carrot.*
7. Use your own Cinnamon Focaccia recipe.* Substitute fresh orange juice and add in 1/2 tsp. grated zest.* HERBS: tarragon, thyme, Italian parsley, cilantro.