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Cream of Sun-Dried Tomato Soup




Source of Recipe


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List of Ingredients




1 quart milk; whole, low-fat or skim
1 small onion, peeled
2 cloves
6 whole peppercorns (or more)
1 pinch salt
4 tablespoons rice flour (or barley or oat flour)
4 tablespoons cold milk (about)
1 package sun-dried tomatoes (3 oz)
2 cups water
6 fresh parsley stems
1/2 teaspoon dried leaf thyme
1/2 bay leaf

Recipe



Tie last three ingredients (parsley stems, thyme and bay leaf) in cheesecloth.

This creamy, vibrant red soup has but 100 calories per serving if you use low-fat milk and no cream. Place the milk, onion, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Put into the just-boiling milk and stir briskly until there are no lumps. Simmer over very low heat for 20 minutes. Meanwhile, boil the sun-dried tomatoes in the 2 cups of water; do not drain. Strain the milk mixture, add the tomatoes and their liquid, and simmer another 5 minutes.

In a blender, in batches, liquefy the soup. Return to the stove and bring just to a boil. Add the optional cream, if desired, and serve in hot bowls garnished with a minced green herb.

Servings: 12