Leek And Tomato Soup Recipes

Steps:

• Place chopped leeks in a suacepan and cover with the chicken stock. Bring to boil and cook for about 5 minutes, then add the tomatoes. Simmer until the tomatoes are tender.
• Remove from heat add the seasonings and serve.

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir leek, rosemary, and garlic until leek is tender and translucent, about 15 minutes.
• Add diced tomatoes and cayenne pepper; bring to a simmer. Add minced basil; continue simmering until soup is reduced by half, about 1 hour.
• Remove half of the soup and puree in a blender until smooth. Return pureed soup to the saucepan. Stir in cream to desired consistency. Season to taste with salt and ground black pepper.

Steps:

• Heat the oven to 350. Trim the leeks of the hard green parts and outer skin, and wash them well. If they're fat, quarter them the long way. Chop the tomatoes and put them in a gratin dish long enough to hold the leeks but narrow enough so that everything is snug. Add the oil and nestle the leeks in there; sprinkle with salt and pepper.
• Bake, checking and stirring occasionally, until the tomatoes become saucy and the leeks are very, very tender, about an hour. If you like, sprinkle with Parmesan and raise the heat until the cheese melts and browns a bit. Otherwise, sprinkle with chopped parsley and serve hot or warm.