Thursday, October 11, 2012

Soup: Leeky Tomato Soup

Anything with leeks we call "Leeky [descriptor]" because we find it funny. This soup we often serve with the Honey and Cheese Panini (as you can see in the photo for the grilled cheese sandwich). To us, this is the quintessence of comfort food. The original recipe came from French Provincial Cooking by Elizabeth David. It has a French name, which we cannot find as we seem to have misplaced our copy of the cookbook. Ryan has the recipe memorized, so that is how we reproduced it here.

2 Tablespoons butter
olive oil
sea salt, a pinch of
2 leeks, finely sliced
2 medium tomatoes, quartered
2 medium potatoes, roughly chopped
3 2/3 cups water or stock
cream (optional)
flat leaf parsley, finely chopped


  1. Melt butter with a bit of olive oil over medium-low heat. Add the leeks and cook with the sea salt until soft and translucent, but not colored. Add the tomatoes and cook until soft and releasing juices. Add the potatoes and water or stock.
  2. Simmer until potatoes are cooked, about 20 minutes. 
  3. Blend everything until smooth using a blender or stick blender. 
  4. Bring the soup back to a simmer, and add the dash of cream if you so desire. Taste for seasoning.
  5. Garnish with the parsley and serve.

Other Notes:

  • Serves 4.
  • To make vegan, skip the cream, use vegan butter sticks, use water or vegetable stock.

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