Soup Recipes > Leek and Tomato Soup
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)
- 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.
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Comment Script
How to make leek and tomato soup:
An unusual combination of two classic soup vegetables.
Ingredients
4 large leeks, finely chopped4 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.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Soup Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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