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Cream of Sun-Dried Tomato Soup

 

42

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free
 

Ingredients

1 quart milk
, low-fat or skim
1 small onions
and stuck with
2 each cloves
*
6 each peppercorns
whole
*
1 pinch salt
*
Bouquet garni
6 each parsley sprigs
fresh
*
½ teaspoon thyme
dried
*
½ each bay leaves
*
Soup continued
4 tablespoons rice flour
or barley or oat flour
4 tablespoons milk
3 ounces sundried tomatoes
2 cups water
Optional
6 tablespoons heavy whipping cream
1 x herbs
chopped for garnish, basil, chervil or parsley
*

Directions

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 430g (15.2 oz)
Amount per Serving
Calories 25646% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 214mg 9%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 4%
Sugars g
Protein 21g
Vitamin A 17% Vitamin C 6%
Calcium 33% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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