Mom's Leek And Tomato Soup
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.