Leek & tomato soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Leeks |
| 6 | eaches | Boiling potatoes |
| 3 | mediums | Tomatoes |
| 2 | mediums | Onions |
| 5 | tablespoons | Ghee |
| 4 | cups | Stock |
| 2 | teaspoons | Sugar |
| Salt & pepper | ||
| Water | ||
Directions
Split & thoroughly wash leeks. Cut into chunks. Dice potaotes & chop the tomatoes. Thinly slice onions. Melt 3 tb ghee in pot & add onions & leek. Simmer very gently for 5 minutes. Add tomatoes followed by potatoes. Simmer gently for 2 minutes. Add stock. Bring to a boil. Stir in sugar, salt & pepper to taste. Reduce heat & simmer. Cook until potatoes are soft. Cool & then blend, using extra water if necessary.
Re-heat before serving. Top with croutons. Thin with water if desired. Will keep well in the fridge.
Nava Atlas, "Vegetariana"