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>

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