Carrot-Rhubarb Soup with Cinnamon Sourdough Croutons

Directions

In a large saucepan over medium heat, sauté 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.

Purée 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 ½ teaspoon grated zest.

• HERBS: tarragon, thyme, Italian parsley, cilantro.