By Kendra Nordin, Kitchen Report
4 servings
2 tablespoons olive oil
1 tablespoon butter
1 medium onion sliced
1 small leek, white and light green parts, sliced
A pinch of salt
2 gloves garlic
2 lbs. ripe tomatoes (about 10 medium tomatoes) washed, cored, and sliced
1 scant tablespoon white rice
A large pinch of salt
1/2 bay leaf
1 small sprig of savory, thyme, or basil
1 cup water
1 tablespoon butter
1. Using a heavy-bottomed pan, warm olive oil and melt butter then add the onion and leek with a pinch of salt. Cover and cook until soft, but not brown. If necessary, add water to keep from browning.
2. Add garlic and cook for about 2 minutes.
3. Add the tomatoes, white rice, bay leaf, a large pinch of salt and the sprig of savory, thyme, or basil. Cook over medium heat, stirring occasionally until the tomatoes fall apart.
4. Add 1 cup water and 1 tablespoon butter and continue cooking another 10 minutes until the rice is tender. Remove the herb sprigs.
5. Carefully ladle the soup into a blender, not more than 1/3 full. Blend until smooth, about 1 minute. Pass the puréed soup through a medium strainer to remove skin and seeds. Taste for salt. Add more water if soup is too thick. Serve.
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