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Cream of Sun-dried Tomato Soup

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Ingredients Edit

Bouquet garni Edit

Optional Edit

Directions Edit

Bouquet garni Edit

  1. Tie the herbs in a cheesecloth.

Soup Edit

  1. This creamy, vibrant red soup has but 100 calories per serving if you use low-fat milk and no cream.
  2. Place the milk, onion, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil.
  3. Form a smooth paste of the rice flour and the cold milk.
  4. Put into the just-boiling milk and stir briskly until there are no lumps.
  5. Simmer over very low heat for 20 minutes.
  6. Meanwhile, boil the sun-dried tomatoes in the 2 cups of water; do not drain.
  7. Strain the milk mixture, add the tomatoes and their liquid, and simmer another 5 minutes.
  8. In a blender, in batches, liquefy the soup.
  9. Return to the stove and bring just to a boil.
  10. Add the optional cream, if desired, and serve in hot bowls garnished with a minced green herb.

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