* Crossposted from: FN: Low-fat cooking
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Tomato-leek soup
 Categories: Soups, Vegetarian
      Yield: 6 servings
 
      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
 
  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.
 
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... Sincerely yours Gigi
--- GEcho/386/JAM/V.34+
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