Carrot-Rhubarb Soup

1 tablespoon diet margarine -- unsalted

1 1/2 pounds carrots -- cut in

1/2" dice

1/2 pound rhubarb -- cut in

1/2" pieces

1/2 cup frozen orange juice concentrate

1 1/2 cups low sodium chicken broth -- low or no fat

2 cups lowfat 1% milk

3 ounces sourdough bread (6 slices) -- cut 1/2 inch thick

1 teaspoon olive oil -- mixed with

2 teaspoons chicken broth

1 garlic clove -- peeled

1 teaspoon cinnamon -- freshly grated

6 sprigs fresh chervil -- for garish

1 tablespoon ricotta cheese, part skim milk -- optional flavoring

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.

6 1/2-CUP SERVINGS

15 1/5% CFF 195-CALS,

3.6G FAT.

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.