Potage Plaisance

[Guest guest]

Source: New recipes from Moosewood restaurant.

 

Serves: 4 to 6

 

Potage Plaisance

 

A judicious pinch of saffron enlivens this interseting tomato soup.

 

3 TBS. olive oil

3/4 Cup finely chopped leeks

1/3 cup chopped onions

4 small garlic cloves, minced or pressed

1 bay leaf

1/4 tsp. ground fennel seeds

1/2 tsp. dried thyme ( 1scant tsp. fresh)

1/2 tesp. dried basil ( 1 TBS. fresh)

3 cups chopped fresh or undrained canned tomatoes

3 cups Vegetable Stock or water

2/3 cup cooked rice

1/4 cup chopped fresh parsley

small pinch of saffron

salt and pepper to taste

 

Saute the leeks, onion, garlic, bay leaf, fennel, thyme, and basil

in the olive oil. ( If fresh basil and thyme are used, they should be

added later with the liquids.) When the onions are translucent, add the

tomatoes to the pot along with the stock or water. Cook covered on low

heat for about 15 minutes. Add the rice, parsley, fresh herbs if used,

safferon, salt and pepper. Reheat and serve.

 

Safferon is an essential ingredient in this soup, but be careful not to

add too much or it will overwhelm the other flavors.