Cream Of Sun-dried Tomato Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
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,
BOUQUET GARNI
:Tie in cheesecloth:,
6: Fresh parsley stems,
1/2 tsp: Dried leaf thyme,
1/2: Bay leaf,
SOUP, CONT
4 tbsp: Rice flour, or barley or oat flour
4 tbsp: Cold milk, about
1 package: Sun-dried tomatoes, 3 oz
2 cup: Water,
OPTIONAL
6 tbsp: Heavy cream,
Chopped Herbs for garnish*, basil, chervil or parsley
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp