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| RECIPE FOR CREAM OF SUN-DRIED TOMATO SOUP |
Title: Cream Of Sun-Dried Tomato Soup
Category: Low Cal-fat Vegetarian
Serves: 4
Ingredients:
| 1.00 | qt | Milk; whole, low-fat or skim | | 1.00 | sm | Onion; peeled and stuck with | | 2.00 | | Cloves | | 6.00 | | Whole peppercorns (or more) | | 1.00 | pn | Salt | | --------- | BOUQUET GARNI --------- | | | :Tie in cheesecloth: | | 6.00 | | Fresh parsley stems | | 0.50 | ts | Dried leaf thyme | | 0.50 | | Bay leaf | | --------- | SOUP, CON'T --------- | | 4.00 | tb | Rice flour | | | -(or barley or oat flour) | | 4.00 | tb | Cold milk (about) | | 1.00 | pk | Sun-dried tomatoes (3 oz) | | 2.00 | c | Water | | --------- | OPTIONAL --------- | | 6.00 | tb | Heavy cream | | | Chopped Herbs for garnish* | | | -(basil, chervil or parsley) | | --------- | BOUQUET GARNI --------- | | --------- | SOUP, CON'T --------- | | --------- | OPTIONAL --------- |
Instructions:
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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