Cream of Sun-Dried Tomato Soup Recipe

Cream Of Sun-Dried Tomato Soup Recipe

Ingredients

• Serving Size : 4
• 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 teaspoon dried leaf thyme
• 1/2 bay leaf
• 4 tablespoon rice flour (or barley or oat flour)
• 4 tablespoon cold milk (about)
• 1 package sun-dried tomatoes (3 oz)
• 2 cup water
• 6 tablespoon heavy cream

optional:

• chopped herbs for garnish* (basil – chervil or parsley)

Method

1. This creamy, vibrant red soup has but 100 calories per serving if you use low-fat milk and no cream.
2. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil.
3. Form a smooth paste of the rice flour and the cold milk.
4. Put into the just-boiling milk and stir briskly until there are no lumps.
5. Simmer over very low heat for 20 minutes.
6. Meanwhile boil the sun-dried tomatoes in the 2 cups of water; do not drain.
7. Strain the milk mixture, add the tomatoes and their liquid, and simmer another 5 minutes.
8. In a blender, in batches, liquefy the soup.
9. Return to the stove and bring just to a boil.
10. Add the optional cream, if desired, and serve in hot bowls garnished with a minced green herb.
11. PETER KUMP – PRODIGY GUEST CHEFS COOKBOOK.

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Full List of Tomato-Soup Recipes

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