Title: Cream of Sun-Dried Tomato Soup
Categories: Soup Diet Lowfat Vegetarian
Yield: 4 Servings

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
BOUQUET GARNI
		:Tie in cheesecloth:
6		Fresh parsley stems
1/2	ts	Dried leaf thyme
1/2		Bay leaf
SOUP, CON'T
4	tb	Rice flour (or barley or oat flour)
4	tb	Cold milk (about)
1	pk	Sun-dried tomatoes (3 oz)
2	c	Water
OPTIONAL
6	tb	Heavy cream
		Chopped Herbs for garnish* (basil, chervil or parsley)

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.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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