Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 qt Milk; whole, low-fat or skim 6 Whole peppercorns (or more)
1 sm Onion; peeled and stuck with 1 pn Salt
2 Cloves

-----------------------BOUQUET GARNI----------------------------
:Tie in cheesecloth: 1/2 ts Dried leaf thyme
6 Fresh parsley stems 1/2 Bay leaf

------------------------SOUP, CON'T-----------------------------
4 tb Rice flour 1 pk Sun-dried tomatoes (3 oz)
-(or barley or oat flour) 2 c Water
4 tb Cold milk (about)

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

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.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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