Tomato and leek soup - bon appetit
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | cup | Coarsely chopped leeks |
| 3¾ | pounds | Tomatoes, peeled, seeded, chopped |
| 3½ | cup | (or more) canned vegetable broth |
| 1½ | cup | Sauvignon Blanc or other dry white wine |
| 1 | 7-oz jar roasted red bell peppers, drained | |
| ½ | cup | Chopped fresh basil |
| ⅓ | cup | Chopped fresh parsley |
| 2 | tablespoons | Chopped fresh thyme OR |
| 2 | teaspoons | Dried |
| ⅓ | cup | Whipping cream |
| 6 | tablespoons | Tomato paste |
| 4 | teaspoons | Minced garlic |
| 2 | cups | Vegetable oil (for deep frying) |
| 1 | large | Leek (white and pale green parts only), halved lengthwise, cut into matchstick-size strips |
Directions
Heat olive oil in large saucepan over medium heat. Add chopped leeks; saute until tender, about 10 minutes. Add tomatoes, 3½ C broth, wine, peppers, herbs, cream, tomato paste and garlic. Simmer 1 hour, stirring occasionally. Coarsely puree in batches in processor. (Can be made 1 day ahead. Cover, chill.) Heat 2 C oil in another large saucepan to 375'F. Add leek strips and fry until golden and crisp, about 2 minutes. Using slotted spoon, trans- fer leek to paper towels and drain.
Bring soup to simmer, thinning with more broth, if desired. Season with salt and pepper. Ladle soup into bowls. Garnish with fried leek and serve.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>