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Tomato Leek Soup

Ingredients
 

2 lb ripe red tomatoes
1/3 cup fresh parsley
1 large leek
2 garlic cloves, minced
1 tbsp olive oil
6 oz can tomato paste
2 tbsp dry red wine
1 tsp dill
1 1/2 tsp hungarian paprika
1/2 tsp marjoram
1/4 tsp thyme
1 salt & pepper to taste



 
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Preparation
 
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.

 

 
Servings:
6


 

 

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