Dried Tomato Cream Soup
- 3/4 cup dried tomatoes
- 2 cups water
- 2 cups whipping cream
- 1/2 teaspoon
- 1/4 teaspoon freshly-ground pepper
- Combine tomatoes and water in a large saucepan; bring to a boil, and let boil
2 minutes. Remove from heat, and let cool in pan 30 minutes.
- Pour mixture into an electric blender; blend until smooth. Return to saucepan;
stir in whipping cream, salt and pepper. Cook over low heat until thoroughly heated.
Do not boil.
Makes 3 1/2 cups.