Cream of sun-dried tomato soup
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  Soups    Low Fat    Vegetarian    Creams  
Last updated 10/4/2011 7:53:07 PM. Recipe ID 13236. Report a problem with this recipe.
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      Title: Cream of sun-dried tomato soup
 Categories: Soups, Low-cal, Low-fat, Vegetarian, Kump
      Yield: 4 Servings
 
      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

MMMMM-----------------------BOUQUET GARNI----------------------------
           :Tie in cheesecloth:
      6    Fresh parsley stems
    1/2 ts Dried leaf thyme
    1/2    Bay leaf

MMMMM------------------------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

MMMMM--------------------------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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Recipe ID 13236 (Apr 03, 2005)

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