Tomato-leek Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Soups, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | lb | Ripe red tomatoes |
| 1/3 | c | Fresh parsley |
| 1 | Large leek | |
| 2 | Garlic cloves, minced | |
| 1 | T | Olive oil |
| 6 | oz | Can tomato paste |
| 2 | T | Dry red wine |
| 1 | t | Dill |
| 1 1/2 | t | Hungarian paprika |
| 1/2 | t | Marjoram |
| 1/4 | t | Thyme |
| Salt & pepper to taste |
INSTRUCTIONS
Cut all but 1/2 LB of tomatoes into quarters. With parsley, process until well pureed. Dice the rest of the tomatoes & set aside. Slice the white part of the leek into 1/4" slices. Chop the tender green leaves. Discard all but a 2 or 3 of the tougher part of the leaves. Wash carefully. Put the leeks in a large pot along with the reserved green leaves, garlic & olive oil. Cover with 3 cups stock. Bring to a boil, lower heat & simmer for 5 minutes. Add the pureed & diced tomatoes. Add the rest of the ingredients. Simmer on low heat for 20 to 25 minutes. Chill & serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 82
Calories From Fat: 23
Total Fat: 2.7g
Cholesterol: 0mg
Sodium: 446mg
Potassium: 629.6mg
Carbohydrates: 14.2g
Fiber: 3.1g
Sugar: 7.7g
Protein: 2.8g