Submitted by: Daniel L.
| Recipe Ingredients: |
| 1 |
quart Half and Half |
| 1 |
small onion; peeled and stuck with 2 cloves |
| 6 |
whole black peppercorns (more to taste) |
| 1 |
pinch Kosher salt |
| 4 |
tbsp flour |
| 4 |
tbsp cold milk |
| 3 |
ounces Sun Dried Tomatoes |
| 2 |
cups chicken broth |
| |
chopped herbs for garnish (basil, chervil, or parsley) |
| |
***Bouqet Garni*** |
| |
Tie in cheesecloth: |
| 6 |
fresh parsley stems |
| 1/2 |
tsp dried leaf thyme |
| 1/2 |
bay leaf |
Cooking Directions: |
| 1. |
Place the half & half, onion, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the 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 chicken broth; do not drain. Strain the half & half 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.
Serve in hot bowls garnished with a minced green herb.
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Sun Dried Tomatoes
Great for cooking, but better watch out because you may eat these moist and soft sun dried tomatoes as soon as you open up the package!!!
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