Cream of Sun-Dried Tomato Soup
Yield: 4 servings
1 qt milk, whole, low-fat or skim
1 small onion, peeled and stuck with
6 Whole peppercorns (or more)
1 pinch salt
6 fresh parsley stems
1/2 tsp dried leaf thyme
1/2 bay leaf
4 Tbsp rice flour (or barley or oat flour)
4 Tbsp cold milk (about)
1 pkg sun-dried tomatoes (3 oz)
2 cups water
6 Tbsp heavy cream, optional
chopped herbs for garnish (basil, chervil or parsley), optional
Tie in cheesecloth the parsley, thyme and bay leaf.
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.