Thursday, February 10, 2011

Tomato Leek Creme Soup






A great chilly weather soup!

     I used to make so many different kinds of soups while working in restaurants.  Tomato leek cream soup is one of the best selling soups that I have cooked.  The flavors are friendly, warm and comforting.  This style of tomato leek is my favorite.  Small chunks of tomato in a cream soup add a nice rustic character to this soup.  Modern chefs who make one geriatric style puree soup after another, do not impress me much.  I like soups that have character!
  
     Tomato Leek Creme Soup:
     This recipe makes 1 serving of soup!
     Heat a sauce pot over medium low/low heat.
     Add 3 pats of unsalted butter.
     Add 1/4 cup of very finely chopped leek.
     Add 1/2 of a minced garlic clove.
     Add 1 tablespoon of very finely chopped carrot.
     Add 1 tablespoon of very finely chopped celery.
     Gently saute and sweat the vegetables, till they become tender.
     Add 3/4 cup of chopped peeled and seeded overripe tomatoes with its own juices.  (Quality canned plain diced stewed tomato is fine for this recipe.)
     Stir and simmer the tomatoes for 2 minutes.
     Add 1/2 cup of light chicken stock.
     Add 1 1/3 cups of milk.
     Add 1/3 cup of cream.
     Raise the temperature to medium/medium low heat.
     Add sea salt and black pepper.
     Add 1 small bay leaf.
     Add 2 pinch of dill weed.
     Add 1 pinch of basil.
     Add 1 small pinch of cayenne pepper.
     Add 2 pinches of paprika.
     Stir the soup occasionally as it comes to a gentle boil.
     Heat a small sauce pot over medium/medium low heat.
     Add 4 tablespoons of unsalted butter.
     Add an equal amount of flour, while constantly stirring with a whisk.
     When the roux smells like toasted hazelnuts and it become a light golden color, then it is done cooking.
     Add just enough roux, while constantly stirring with a whisk, to thicken the soup to a thin cream soup consistency.  Save any extra roux for another recipe.
     Reduce the temperature to low/very low heat.
     Simmer the soup for 15 minutes and stir it occasionally.
     Remove the bay leaf.
     Ladle the soup into a soup serving bowl.
     Garnish with an Italian parsley sprig.
  
     The bits of tomato add character to this soup.  The basil and dill are nice herbs for a tomato cream soup.  The gentle flavor of leeks is perfect with the tomato.  Yummy!  ...  Shawna

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