Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Cream of Sun-Dried Tomato Soup
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- #32337
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 quart milk, whole, low-fat or skim
1 small onion, peeled and stuck with
6 whole peppercorns (or more)
1 pinch salt
BOUQUET GARNI
6 fresh parsley stems
1/2 teaspoon dried thyme
1/2 bay leaf
4 tablespoons rice flour (or barley or oat flour)
4 tablespoons cold milk (about)
1 package sun-dried tomatoes (3 ounce size)
2 cups water
OPTIONAL
6 tablespoons heavy cream
chopped herbs for garnish (basil, chervil or parsley)
directions
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.
added by
ilyce
nutrition data
340 calories, 18 grams fat, 35 grams carbohydrates, 13 grams protein per serving.
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