tablespoon olive oil
1 cup chopped leeks, white and 2 inches of green part
4 pounds tomatoes, peeled, seeded, chopped
3 1/2 cups vegetable broth
1 1/2 cups dry white wine
1 7-ounce jar roasted red peppers
chopped fresh basil
1/3 cup chopped fresh parsely
2 teaspoon chopped
1/3 cup whipping cream
2 tablespoons tomato paste
teaspoons minced garlic
In a soup pot, sauté the leeks in
the oil over low heat for 10 minutes. Add the tomatoes, broth, wine, peppers,
herbs, cream, tomato paste, and garlic. Simmer 1 hour.
Coarsely puree and
season with salt and pepper.
2 cups vegetable oil
1 large leek,
halved and cut into strips
Heat the oil to 375 degrees F. Add the leek
strips and fry until crispy. Garnish the soup with these.