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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.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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.
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