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TOMATO-LEEK SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetarian
Amount Measure Ingredient -- Preparation Method
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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 t Dill
1 1/2 ts Hungarian paprika
1/2 ts Marjoram
1/4 ts Thyme
Salt & pepper to taste
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.
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