Mom's Leek And Tomato Soup
Leek And Tomato Soup recipe
Yield
8 servingsPrep
10 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
leeks
|
*
|
| 6 |
potatoes
|
*
|
|
| 3 | medium |
tomatoes
|
|
| 2 | medium |
onions
|
|
| 5 | tablespoons |
ghee (clarified butter)
|
|
| 4 | cups |
stock
|
|
| 2 | teaspoons |
sugar
|
|
|
salt and black pepper
|
*
|
||
|
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
leeks
|
*
|
| 6 | each |
potatoes
|
*
|
| 3 | medium |
tomatoes
|
|
| 2 | medium |
onions
|
|
| 75 | ml |
ghee (clarified butter)
|
|
| 946 | ml |
stock
|
|
| 1E+1 | ml |
sugar
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
water
|
*
|
Directions
Split and thoroughly wash leeks.
Cut into chunks. Dice potaotes and chop the tomatoes.
Thinly slice onions.
Melt 3 tablespoons ghee in pot and add onions and leek.
Simmer very gently for 5 minutes.
Add tomatoes followed by potatoes.
Simmer gently for 2 minutes. Add stock.
Bring to a boil.
Stir in sugar, salt and pepper to taste.
Reduce heat and simmer. Cook until potatoes are soft.
Cool and then blend, using extra water if necessary.
Re-heat before serving.
Top with croutons, and thin with water if desired.
Will keep well in the fridge.
