Ingredients[]
- 1 quart milk, whole, low-fat or skim
- 1 small onion, peeled and stuck with
- 2 cloves
- 6 whole peppercorns (or more)
- 1 pinch salt
- 4 tbsp rice flour (or barley or oat flour)
- 4 tbsp cold milk (about)
- 1 pack sun-dried tomatoes (3 oz)
- 2 cup water
Bouquet garni[]
Optional[]
- 6 tbsp heavy cream
- chopped herbs for garnish (basil, chervil or parsley)
Directions[]
Bouquet garni[]
- Tie the herbs in a cheesecloth.
Soup[]
- 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.