Tomato-leek soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ripe red tomatoes |
| ⅓ | cup | Fresh parsley |
| 1 | Large leek | |
| 2 | Garlic cloves, minced | |
| 1 | tablespoon | Olive oil |
| 6 | ounces | Can tomato paste |
| 2 | tablespoons | Dry red wine |
| 1 | teaspoon | Dill |
| 1½ | teaspoon | Hungarian paprika |
| ½ | teaspoon | Marjoram |
| ¼ | teaspoon | Thyme |
| Salt & pepper to taste | ||
Directions
Cut all but ½ LB of tomatoes into quarters. With parsley, process until well pureed. Dice the rest of the tomatoes & set aside.
Slice the white part of the leek into ¼" slices. Chop the tender green leaves. Discard all but a 2 or 3 of the tougher part of the leaves. Wash carefully. Put the leeks in a large pot along with the reserved green leaves, garlic & olive oil. Cover with 3 cups stock.
Bring to a boil, lower heat & simmer for 5 minutes. Add the pureed & diced tomatoes. Add the rest of the ingredients. Simmer on low heat for 20 to 25 minutes. Chill & serve.
Nava Atlas, "Vegetariana"