Leek – Tomato – Cream Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 leek (large)
- 1 liter tomato (s), happened
- 3 tablespoon olive oil
- 4 stems rosemary
- 1 piece (s) ginger, the size a walnut
- 2 cloves garlic)
- 1 chilli pepper (s), red
- 4 tablespoon tomato paste
- 500 ml vegetable stock
- salt and pepper
- 1 pinch (s) sugar
- 150 ml crème fraîche
Print Recipe
Pin Recipe Instructions
- Clean and wash the leek and cut into fine rings. Set aside a few leek rings for garnish. Wash the rosemary and pat dry, pluck the needles from the stems and chop finely. Peel the ginger and garlic. Cut the chilli lengthways and remove the stones. Finely chop the garlic, chilli and ginger.
- Heat the oil in a pot. Sweat the leek, chilli, ginger, garlic and rosemary in it over medium heat. Add the tomato paste and sweat with it. Deglaze with the vegetable stock and then add the tomato puree. Simmer for about 5 minutes and season with pepper, salt and sugar.
- Pour the soup into soup bowls and put a dollop of crème fraîche on each one. Garnish with a few leek rings and serve.
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