| 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 |
tb |
Olive oil |
| 6 |
oz |
Can tomato paste |
| 2 |
tb |
Dry red wine |
| 1 |
ts |
Dill |
| 1 1/2 |
ts |
Hungarian paprika |
| 1/2 |
ts |
Marjoram |
| 1/4 |
ts |
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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