Soup Recipes > Leek and Tomato Soup

How to make leek and tomato soup:
An unusual combination of two classic soup vegetables.





Ingredients

4 large leeks, finely chopped
4 large tomatoes, skinned and chopped
1 bay leaf
1 teaspoon mixed dried herbs
1 1/4 cups water
1 1/4 cups unflavored yogurt
seasoning
(see measure conversions for more information)

Method

- Place the vegetables in a saucepan with the bay leaf and herbs.
- Add the water and simmer gently until the vegetables are soft.
- Remove the bay leaf and puree the soup in a blender or press through a coarse sieve.
- Return to the saucepan and stir in the yogurt and season to taste.
- Heat thoroughly, without boiling and serve immediately.