| Recipes with similar ingredients: | ||
Cream Puffs | ||
|
Vegetable Burger Soup | ||
|
Frank-Stuffed Tomatoes | ||
|
Chicken-Mushroom Soup with Barley | ||
|
Chicken Tortilla Soup | ||
Email
Print
Tomato Cream Soup
Ingredients:
2 leeks
3 Tbs. butter
1 lb. tomatoes, peeled and roughly chopped
3 large potatoes,peeled and sliced
1 tsp. sugar
2 1/2 c. water
1/2 c. sour cream
Chopped fresh parsley and croutons, to serve
2 leeks
3 Tbs. butter
1 lb. tomatoes, peeled and roughly chopped
3 large potatoes,peeled and sliced
1 tsp. sugar
2 1/2 c. water
1/2 c. sour cream
Chopped fresh parsley and croutons, to serve
Directions:
Finely slice only the white part of the leek. Melt butter, add leek and gently fry for 1 minute. Remove from heat and add choppewd tomatoes. return to heat, stirring until tomatoes soften. Add potatoes, sugar and water and bring to a boil. Lower heat and simmer for 30 minutes. Blend until smooth. Stir in cream and carefully reheat. Do not allow soup to boil as the cream will curdle. Serve with a sprinkle oc parsley and some croutons.
Makes 4 Servings
Finely slice only the white part of the leek. Melt butter, add leek and gently fry for 1 minute. Remove from heat and add choppewd tomatoes. return to heat, stirring until tomatoes soften. Add potatoes, sugar and water and bring to a boil. Lower heat and simmer for 30 minutes. Blend until smooth. Stir in cream and carefully reheat. Do not allow soup to boil as the cream will curdle. Serve with a sprinkle oc parsley and some croutons.
Makes 4 Servings
This recipe has not been rated or commented on