Cream Of Sun Dried Tomato Soup
Ingredients
1 quart milk; whole low fat or skim
1 small onion peeled and stuck wit
2 cloves
6 whole peppercorns (or more)
1 pinch salt
:Tie in cheesecloth:
6 fresh parsley stems
1/2 tsp. dried leaf thyme
1/2 bay leaf
4 Tbsp. rice flour (or barley or oat flour)
4 Tbsp. cold milk (about)
1 package sun dried tomatoes (3 ounce(s))
2 C. water
6 Tbsp. heavy cream
optional
chopped herbs for garnish*
(basil chervil or parsley)
Cooking 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 C. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)