Tomato-leek Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Ripe red tomatoes,
1/3 cup: Fresh parsley,
1 Large: leek,
2: Garlic cloves, minced
1 tbsp: Olive oil,
6 ounce: Can tomato paste,
2 tbsp: Dry red wine,
1 tsp: Dill,
1 1/2 tsp: Hungarian paprika,
1/2 tsp: Marjoram,
1/4 tsp: Thyme,
Salt & pepper to taste,
Directions:
Cut all but 1/2 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 1/4" 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.
Source from luhu.jp
until well pureed. Dice the rest of the tomatoes & set aside. Slice
the white part of the leek into 1/4" 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.
Source from luhu.jp