Tomato Leek Soup
Ingredients
2 pound ripe red tomatoes
1/3 C.(s) fresh parsley
1 large leek
2 garlic cloves, minced
1 Tbsp. olive oil
6 ounce(s) 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
salt and pepper to taste
Cooking Instructions
Cut all but 1/2 lb of tomatoes into quarters. With parsley, process until well pureed. Dice the rest of the tomatoes and 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 and olive oil. Cover with 3 C. stock. Bring to a boil, lower heat and simmer for 5 minutes. Add the pureed and diced tomatoes. Add the rest of the ingredients. Simmer on low heat for 20 to 25 minutes. Chill and serve.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)