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1 tb olive oil
1 tb butter
3 leeks; white & some green
4 garlic cloves; minced
28 oz tomatoes; fine dice
3 c water or chicken stock
1 c white wine
basil; fresh chop, to taste
1/4 c parsley; minced
1/2 c heavy cream
salt & pepper; to taste
In your favorite soup pot, melt butter and olive oil. Heat until
foaming
stops.
Thoroughly clean leeks of sand and grit. Thinly slice and saute
leeks and
garlic in soup pot for about 10 minutes.
Add tomatoes, stock and white wine. Simmer for 60 minutes. Puree
soup
with stick blender or in processor. Return to pot and add chopped
basil
and parsley. Stir in heavy cream and return to simmer. Add salt
and
pepper, to taste. Serve immediately
Yield: 4 servings
1 tb butter
3 leeks; white & some green
4 garlic cloves; minced
28 oz tomatoes; fine dice
3 c water or chicken stock
1 c white wine
basil; fresh chop, to taste
1/4 c parsley; minced
1/2 c heavy cream
salt & pepper; to taste
In your favorite soup pot, melt butter and olive oil. Heat until
foaming
stops.
Thoroughly clean leeks of sand and grit. Thinly slice and saute
leeks and
garlic in soup pot for about 10 minutes.
Add tomatoes, stock and white wine. Simmer for 60 minutes. Puree
soup
with stick blender or in processor. Return to pot and add chopped
basil
and parsley. Stir in heavy cream and return to simmer. Add salt
and
pepper, to taste. Serve immediately
Yield: 4 servings
