Tomato-Leek Soup

Recipe: Tomato-Leek Soup

Ingredients

  • 2 lb Ripe red tomatoes
  • 1/3 c Fresh parsley
  • 1 Large leek
  • 2 Garlic cloves, minced
  • 1 tb Olive oil
  • 6 oz Can tomato paste
  • 2 tb Dry red wine
  • 1 ts Dill
  • 1 1/2 ts Hungarian paprika
  • 1/2 ts Marjoram
  • 1/4 ts Thyme

Instructions

  1. Salt & pepper to taste Cut all but 1/2 LB of tomatoes into quarters.
  2. With parsley, process until well pureed. Dice the rest of the tomatoes & set aside.
  3. Slice the white part of the leek into 1/4″ slices.
  4. Chop the tender green leaves. Discard all but a 2 or 3 of the tougher part of the leaves.
  5. Wash carefully. Put the leeks in a large pot along with the reserved green leaves, garlic & olive oil.
  6. Cover with 3 cups stock. Bring to a boil, lower heat & simmer for 5 minutes.
  7. Add the pureed & diced tomatoes.
  8. Add the rest of the ingredients. Simmer on low heat for 20 to 25 minutes.
  9. Chill & serve.

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)