Recipe - Cream Of Sun-Dried Tomato Soup

1 qt Milk; whole, lowfat or skim
1 small Onion; peeled and stuck with
2 Cloves
6 Whole peppercorns (or more)
1 pn Salt

BOUQUET GARNI
:Tie in cheesecloth:
6 Fresh parsley stems
One half teaspoon Dried leaf thyme
One half Bay leaf

SOUP, CON'T
4 tablespoon Rice flour
(or barley or oat flour)
4 tablespoon Cold milk (about)
1 pack Sundried tomatoes (3 oz)
2 cup Water

OPTIONAL
6 tablespoon Heavy cream
Chopped Herbs for garnish*
(basil, chervil or parsley)

This creamy, vibrant red soup has but 100 calories per serving if you use
lowfat 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 justboiling milk and stir briskly until there are
no lumps. Simmer over very low heat for 20 minutes. Meanwhile, boil the
sundried 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