Cream of Sun-Dried Tomato Soup
| Yield: | 4 Servings |
| Categories: | Soups, Vegetarian, Low-Fat, Low-Calorie, Kump |
| 1 | qt | Milk; whole, low-fat or skim |
| 1 | sm | Onion; peeled and stuck with |
| 2 | Cloves | |
| 6 | Whole peppercorns (or more) | |
| 1 | pn | Salt |
| BOUQUET GARNI | ||
| :Tie in cheesecloth: | ||
| 6 | Fresh parsley stems | |
| 1/2 | ts | Dried leaf thyme |
| 1/2 | Bay leaf | |
| SOUP, CON'T | ||
| 4 | tb | Rice flour (or barley or oat flour) |
| 4 | tb | Cold milk (about) |
| 1 | pk | Sun-dried tomatoes (3 oz) |
| 2 | c | Water |
| OPTIONAL | ||
| 6 | tb | Heavy cream |
| Chopped Herbs for garnish* (basil, chervil or parsley) |
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