Cream of sun-dried tomato soup

4 servings

Ingredients

Quantity Ingredient
1 quart Milk; whole, low-fat or skim
1 small Onion; peeled and stuck with
2 Cloves
:Tie in cheesecloth:
6 Fresh parsley stems
4 tablespoons Rice flour (or barley or oat flour)
4 tablespoons Cold milk (about)
6 tablespoons Heavy cream
Chopped Herbs for garnish*
6 Whole peppercorns (or more)
1 pinch Salt
½ teaspoon Dried leaf thyme
½ Bay leaf
1 pack Sun-dried tomatoes (3 oz)
2 cups Water (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

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