| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Kump, Low-cal, Low-fat, Soups, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | qt | Milk, whole low-fat or skim |
| 1 | Onion, peeled and stuck with | |
| 2 | Cloves | |
| 6 | Whole peppercorns, or more | |
| 1 | pn | Salt |
| :Tie in cheesecloth: | ||
| 6 | Fresh parsley stems | |
| 1/2 | t | Dried leaf thyme |
| 1/2 | Bay leaf | |
| 4 | T | Rice flour |
| or barley or oat flour | ||
| 4 | T | Cold milk, about |
| 1 | Sun-dried tomatoes, 3 oz | |
| 2 | c | Water |
| 6 | T | Heavy cream |
| Chopped Herbs for garnish* | ||
| basil chervil or | ||
| parsley |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 544
Calories From Fat: 317
Total Fat: 36.1g
Cholesterol: 103.7mg
Sodium: 1235mg
Potassium: 366.8mg
Carbohydrates: 18.8g
Fiber: 1.7g
Sugar: <1g
Protein: 36.6g