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Prep Time: 30 Minutes Cook Time: 22 Minutes |
Ready In: 52 Minutes Servings: 8 |
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In 'Seriously Simple Parties' by Diane Rossen Worthington Ingredients:
1/4 cup olive oil |
4 leeks, light green and white parts only, cleaned and finely chopped |
2 medium carrots, peeled and finely chopped |
2 celery ribs, finely chopped |
3 garlic cloves, minced |
2 tablespoons all-purpose flour |
3 (14 1/2 ounce) cans fire-roasted diced tomatoes, with their juice |
6 tablespoons tomato paste |
1 1/2 teaspoons sugar, to taste |
5 cups chicken broth or 5 cups vegetable broth |
1 1/4 cups milk or 1 1/4 cups half-and-half |
1/2 teaspoon tabasco chipotle pepper sauce, to taste |
salt |
3/4 cup crouton, for garnish (preferably cheese or garlic) |
Directions:
1. In a medium soup pot, heat the olive oil over med-high heat.
2. Add the leeks and saute for 4-5 minutes, or until softened.
3. Add the carrots and celery and cook for another 4 minutes, or until they begin to soften.
4. Add the garlic and cook for 1 minute, or until slightly softened.
5. Sprinkle the flour over the vegetables, decrease heat to low, and continue to cook, stirring constantly, for 1 minute or until the flour is thickened and incorporated into the vegetables.
6. Add the tomatoes, tomato paste, sugar, and broth; increase heat to med-high; bring to a simmer.
7. Partially cover the pan, decrease heat to medium, and cook, stirring occasionally, for 15 minutes, or until the vegetables are tender and all the flavors are well blended.
8. With an immersion blender, puree the soup, or if you prefer a finer texture, use a blender.
9. If you want your soup totally smooth, pour it through a fine-mesh strainer after you have blended it.
10. Add the milk to the soup over medium heat, stirring to combine, and cook for another minute.
11. Add the chipotle sauce and season with salt.
12. Ladle the soup into soup bowls and garnish each bowl with a few croutons before serving.
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