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Cream Of SunDried Tomato Soup Recipe

Cream Of SunDried Tomato Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cream Of SunDried Tomato Soup recipe  PDF


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 mi ture, 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.

Cream Of SunDried Tomato Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
722 people have voted
Last Reviewed on 2018-11-17



Saturday, Nov 17 2018 Download & Print Cream Of SunDried Tomato Soup recipe  PDF   Easy Soup recipes RSS   New

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