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  Recipe Home » Soups » Cream Of Sun-Dried Tomato Soup
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  Cream Of Sun-Dried Tomato Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 232
Ingredients:
1 qt Milk, whole, low-fat or skim
1 small Onion, peeled and stuck with
2 Cloves
6 Whole peppercorns (or more)
1 pinch Salt

MMMMMBOUQUET GARNI

:Tie in cheesecloth:
6 Fresh parsley stems
1/2 tsp Dried leaf thyme
1/2 Bay leaf

MMMMMSOUP, CON'T

4 tbsp Rice flour (or barley or oat flour)
4 tbsp Cold milk (about)
1 package Sun-dried tomatoes (3 oz)
2 cup Water

MMMMMOPTIONAL

6 tbsp Heavy cream
Chopped Herbs for garnish* (basil, chervil or parsley)
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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