Cream Of Sun-Dried Tomato Soup

* Exported from MasterCook *

CREAM OF SUN-DRIED TOMATO SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-cal
Low-fat Vegetarian
Kump

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 qt Milk -- whole, low-fat or
skim
1 sm Onion -- peeled and stuck
with
2 Cloves
6 Whole peppercorns (or more)
1 pn Salt
-----BOUQUET GARNI-----
:Tie in cheesecloth:
6 Fresh parsley stems
1/2 ts Dried leaf thyme
1/2 Bay leaf
-----SOUP, CON'T-----
4 tb Rice flour
-(or barley or oat flour)
4 tb Cold milk (about)
1 pk Sun-dried tomatoes (3 oz)
2 c Water
-----OPTIONAL-----
6 tb Heavy cream
Chopped Herbs for garnish*
-(basil, chervil or parsley)

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.



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