Beans & Barley Cream of Tomato-Leek Soup
List of Ingredients
2 tablespoons butter
3 leeks, cleaned, cut lengthwise, thinly sliced
1 large clove garlic (or 1 1/2 teaspoons minced)
1 tablespoon tomato paste
2 cans (28 ounces each) diced tomatoes with juice
8 ounces (about) vegetable stock, chicken stock or water (or enough to just cover)
1/3 cup beurre manie (equal amounts of firm butter and flour mixed until smooth, formedinto a ball)
1 teaspoon chopped fresh dill tops (not seeds)
Ground nutmeg to taste
Salt and pepper to taste
1 quart half-and-half cream
Recipe
In heavy-bottomed 3 to 4 quart soup pot, melt butter. Add leaks, garlic and tomatopaste. Cook until leeks are soft.
Add tomatoes with liquid and vegetable stock just to cover tomatoes. Bring mixture tosimmer;cook 20 minutes. Add beurre manie, forcing mixture through a sieve into soup. Asbeurre manie is added, whisk into hot soup. Simmer 15 minutes.
Add dill and nutmeg. Season with salt and pepper. Add half-and-half; heat through, but do not boil. Makes 10 to 12 servings.
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