Tomato & Leek Soup with
Basil Cream Hearts Serves 2 to 4
This soup is a perfect way to start your Valentine’s feast. The tomato was once known as “the love apple” and is still referred to as pomme d’amour in fine French restaurants.
Prep Time: 10 minutes
Cooking Time: 20 minutes
1 medium leek
1 32-ounce can of organic, peeled Roma tomatoes
1 tablespoon brown sugar
1 tablespoon butter, optional
2 ounces heavy cream or evaporated skim milk
1 ounce sweet basil, washed and dried
1. Slice leek in half lengthwise and chop into 1/2-inch pieces. Soak in water to clean.
2. Transfer wet leek to a stainless steel pot. Heat on low until leek “sweats” and becomes tender. Add tomatoes and simmer 10 minutes. Place vegetables in a blender and puree until smooth. Stir in butter. Add sugar and salt to taste. Be careful when blending the hot soup use a kitchen towel to hold the lid down.
3. Heat cream, pour into blender and add basil. Puree until smooth and season to taste with salt.
4. To serve, ladle soup into bowls. Spoon one tablespoon of basil cream onto the center of each bowl of soup. Run a straw or a chopstick through the center of the dollop to create a heart shape. Be creative make hearts in as many sizes as you’d like. Serve immediately.
Note: Using evaporated skim milk and no butter reduces fat grams to 1.3 only 5 percent of calories from fat.