| 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
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