| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Soups, Low-cal, Low-fat, Vegetarian, Kump | 4 | Servings |
INGREDIENTS
| 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 |
| :Tie in cheesecloth: | ||
| 6 | Fresh parsley stems | |
| 1/2 | ts | Dried leaf thyme |
| 1/2 | Bay leaf | |
| 4 | tb | Rice flour (or barley or oat flour) |
| 4 | tb | Cold milk (about) |
| 1 | pk | Sun-dried tomatoes (3 oz) |
| 2 | c | Water |
| 6 | tb | Heavy cream |
| Chopped Herbs for garnish* (basil, chervil or parsley) |
INSTRUCTIONS
BOUQUET GARNI SOUP, CON'T OPTIONAL This creamy, vibrant red soup has but 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 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”