Ingredients Jump to Instructions ↓

  1. 1 qt Milk; whole, low-fat or skim

  2. 1 sm Onion; peeled and stuck with

  3. 2 Cloves

  4. 6 Whole peppercorns (or more)

  5. 1 pn Salt

  6. --BOUQUET GARNI-- :Tie in cheesecloth: 6 Fresh parsley stems

  7. 1/2 ts Dried leaf thyme

  8. 1/2 Bay leaf

  9. --SOUP, CON'T-- 4 tb Rice flour

  10. -(or barley or oat flour) 4 tb Cold milk (about)

  11. 1 pk Sun-dried tomatoes (3 oz)

  12. 2 c Water

  13. --OPTIONAL-- 6 tb Heavy cream

  14. 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

  15. 2 cups of water; do not drain. Strain the milk mixture, add the tomatoes and their liquid, and simmer another

  16. 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.


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