[carlo3b]

Now look what has happened, we've TwoStepped into the soup;

If you are trying to shed some light on the subject, Why not add a little SUNLITE

 CREAM OF SUN-DRIED TOMATO SOUP

• 1qt  Milk, whole, low-fat or skim (skim milk give me the urps..yuck)
• 1sm Yellow Onion, peeled and stuck with,
• 2 Cloves of Garlic
• 6 Whole peppercorns (or more)
• 1 Pinch of Kosher Salt

BOUQUET GARNI
Tie in cheesecloth:

•     6  Fresh parsley stems
•     1/2 ts  Dried leaf thyme
•     1/2 Bay leaf

SOUP, CON'T

• 4 Tablespoons Rice flour (or barley or oat flour)
• 4 Tablespoon  Cold milk
• 1 pk Sun-dried tomatoes (3 oz)
• 2 cups Water

    OPTIONAL-----
6 Tablespoons Heavy cream

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.
 
1) PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. 2) 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.
3) 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.
4) In a blender, in batches, liquefy the soup.
5) 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.
YUMMMMMMMMMMMMMMmmmmmmmmmmmmmmmmmmmmmmmmmmmm

[swampfox98]

I think my name must have gotten on your ping list by mistake. I don't know anyone named Carlo. 15 posted on 4/21/02 12:48 PM Eastern by jellybean

carlo, jellybean doesn't know about the famous people here on FR, do he?

And thank yew, I can get my tomato soup out of a can. Just perfick like my spellin.