1,000 Veg: Creamy Tomato And Leek Soup

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* Exported from MasterCook *

 

Creamy Tomato And Leek Soup

 

Recipe By : 1,000 Vegetarian Recipes by Carol Gelles, page 99

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons butter or margarine -- divided

1 1/2 cups sliced leeks

(white and light green parts only)

4 cups chopped tomatoes

2 tablespoons all-purpose flour

1 1/4 cups milk

1 cup water

1/3 cup heavy cream

2 teaspoons sugar

1/4 teaspoon salt -- or to taste

1/8 teaspoon ground red pepper

 

Lacto.

 

Makes: 4 cups; serves: 4 to 6

 

Just how creamy you make this soup is up to you. Omit the cream and use

just milk (and for an even lower-fat version use skim milk); or use all

half-and-half instead of the milk and cream; or use broth instead of any

dairy products.

 

1. In a 2-quart saucepan, melt 1 tablespoon of the butter or margarine

over medium-high heat. Add the leeks; cook, stirring, until softened,

about 1 minute. Add the tomatoes. Cook, uncovered, over medium heat 30

minutes, stirring occasionally.

 

2. Place the tomato mixture in a blender or a food processor container

fitted with a steel blade. Cover and process until smooth. Strain,

discarding any pieces too large for the strainer.

 

3. In a 3-quart saucepan, melt the remaining 2 tablespoons butter or

margarine. Stir in the flour until absorbed. Add the milk, water, and

cream; cook, stirring constantly, until mixture comes to a boil.

 

4. Gradually stir the strained tomato mixture into the sauce. Stir in the

sugar, salt, and pepper.

 

Variation: Tomato-Leek Coulis: Prepare recipe through step 2, using only

the ingredients needed in step 1. Makes 1 3/4 cups.

 

 

 

 

 

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