My Wonderful World

W e l c o m e... And Enjoy!

Friday, January 8, 2010

Wonderful Leeks

Went to the market and leeks were in the store. Been looking for them for a while and they were so expensive, I had to pass them up. But this week, I hit the jackpot with organic leeks…three for two dollars! That is an unheard of price here in East Tennessee.

I started with my usual leek recipes but decided it was time to look for something different. I have so many tomatoes in the freezer from last year's crop. So it was time to use them up. My first thought was Tomato Soup with Leeks…but then I started with a little more adventure. Cream of Tomato/Leek Soup.

               Two Pints of Fresh Tomato Goodness!     

 The finely sliced leeks are in the pot!!

Here is my work in progress recipe!! As always, I will leave in the NYC headers for easier importing.

@@@@@ Now You're Cooking! Export Format

Creme of Tomato/Leek Soup

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

** Exported from Now You're Cooking! v5.84 **

As with any recipe...I find a few tweaks are always necessary.      
Next time, I will add some red pepper flakes just before serving.   

1 comment:

George Gaston said...

Bill, this sounds terrific! Definitely going to give it a try. Thanks

Hope you had a wonderful Christmas and joyous New Year!

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017