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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Please see my recipe for Leek and Potato Soup Base. Ingredients:
6 fresh medium-size tomatoes, cores removed or 2 cups canned diced tomatoes |
2 cups potato and leek soup |
2 bay leaves |
1/2 cup light cream or 1/2 cup heavy cream |
1 pinch sugar |
salt and pepper |
1 tablespoon finely chopped parsley or 1 tablespoon basil |
Directions:
1. Puree tomatoes with immersion blender or food processor.
2. Pour into saucepan and blend well with soup base.
3. Add bay leaves and simmer 10-12 minutes.
4. Remove bay leaves.
5. Stir in cream and sugar;season with salt and pepper.
6. Stir in parsley;serve hot.
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