Low Carb Soups And Stews Recipes
Cream Of Sun-Dried Tomato Soup Recipe
This Cream Of Sun-Dried Tomato Soup Recipe is one of many in
our collection of Low Carb Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this Cream Of Sun-Dried Tomato Soup Recipe, is that they can
all be seen as diet recipes in one form or another.
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Cream Of Sun-Dried Tomato Soup
Ingredients:
1 qt milk, whole, low-fat or skim
1 small onion, peeled and stuck with
2 cloves
6 whole peppercorns (or more)
1 pinch salt
BOUQUET GARNI
1 :tie in cheesecloth:
6 fresh parsley stems
1/2 tsp dried leaf thyme
1/2 bay leaf
SOUP, CON'T
4 tbsp rice flour (or barley or oat flour, )
4 tbsp cold milk (about)
1 package sun-dried tomatoes (3 oz)
2 cup water
OPTIONAL
6 tbsp heavy cream
1 chopped herbs for garnish* (basil,, chervil or parsley
Instructions:
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.
Servings: 4
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Once during Prohibition I was forced to live for days on nothing but food and water.
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