Sun Dried Tomato Bisque

1 quart Half and Half
1 small onion; peeled and stuck with 2 cloves
6 whole black peppercorns
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)

Bouquet Garni
Tie in cheesecloth:
6 fresh parsley stems
1/2 tsp dried leaf thyme
1/2 bay leaf

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. 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.

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