Ingredients
- 6 peppercorns (whole)
- 6 parsley stems (fresh)
- 1 onion
- 1/2 bay leaf
- 950 ml milk
- 475 ml water
- 90 ml cream (heavy)
- 60 ml milk (cold)
- 32 gr rice flour
- 1 gr leaf thyme (dried)
- 1 gr salt
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.