Cream of sun dried tomato soup
4
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Milk; whole, low-fat or skim |
| 1 | small | Onion; peeled and stuck with |
| 2 | Cloves | |
| 6 | Whole peppercorns (or more) | |
| 1 | pinch | Salt |
| :Tie in cheesecloth: | ||
| 6 | Fresh parsley stems | |
| ½ | teaspoon | Dried leaf thyme |
| ½ | Bay leaf | |
| 4 | tablespoons | Rice flour (or barley or oat flour) |
| 4 | tablespoons | Cold milk (about) |
| 1 | pack | Sun-dried tomatoes (3 oz) |
| 2 | cups | Water |
| 6 | tablespoons | Heavy cream |
| Chopped Herbs for garnish* (basil, chervil or parsley) | ||
Directions
BOUQUET GARNI
SOUP, CON'T
OPTIONAL
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.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK