Tomato-Leek Soup

Directions

Cut all but ½ LB of tomatoes into quarters.

With parsley, process until well pureed.

Dice the rest of the tomatoes and set aside.

Slice the white part of the leek into ¼ inch slices.

Chop the tender green leaves.

Discardall 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 and olive oil.

Cover with 3 cups stock.

Bring to a boil, lower heat and simmer for 5 minutes.

Add the puréed and diced tomatoes.

Add the rest of the ingredients.

Simmer on low heat for 20 to 25 minutes.

Chill and serve.