fresh tomato rice and leek soup

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* Exported from MasterCook *

 

Cherry Tomato, Leek and Rice Soup

 

Recipe By :Mary Ann Esposito

Serving Size : 4 Preparation Time :0:00

Categories : Soups {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound leeks

1/4 cup water -- for leeks

2 pounds whole cherry tomatoes -- stemmed and washed

Fine sea salt to taste

1/2 cup long-grain rice

1 1/4 cups water -- for rice

 

Remove the dark green tops from the leeks. Trim the root end. Cut the leeks in

half lengthwise, wash them well to remove any dirt, and cut them into thin

slices. Put the leeks in a nonstick soup pot and add the water. Cook the leeks,

covered, over very low heat and stir them occasionally until they are very soft;

this will take about 20 minutes. Stir in the tomatoes and cook, covered, over

medium-low heat for 30 minutes.

 

Transfer the mixture to a food processor or blender (in batches if necessary)

and whirl or blend until smooth.

 

Pour the soup into a fine-mesh strainer set over a bowl. With a wooden spoon

stir the soup and press on the solids to extract the juices. When the remaining

pulp in the strainer is solid and dry looking, discard it.

 

Transfer the soup to the soup pot. Stir in salt to taste and set aside.

 

Meanwhile in a small saucepan combine the rice and the water and bring to a

boil. Lower the heat to simmer, cover the pot, and cook the rice until it has

absorbed all the water. Transfer the rice to the soup and stir it in. Reheat the

soup until hot and then serve.

 

Variation: Add fresh minced herbs such as parsley, basil, mint, or dill, or add

diced mozzarella cheese to the soup just before serving.

 

Did you know that the ancient Romans revered leeks (porri) for their health

benefits? It is said that the emperor Nero, who loved to sing, ate them every

day to improve the quality of his voice.

 

This recipe is from CIAO ITALIA - BRINGING ITALY HOME by Mary Ann Esposito,

published by St. Martin's Press in 2001.

 

Source:

" Ciao Italia: Bringing Italy Home 2001 "

Yield:

" 1 1/4 quarts "

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Per Serving (excluding unknown items): 158 Calories; 1g Fat (5.0% calories from

fat); 4g Protein; 35g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 32mg

Sodium. Exchanges: 1 Grain(Starch); 3 Vegetable.

 

NOTES : ZUPPA DI POMODORINI, PORRI E RISO: Even though only a few ingredients

are necessary for this soup, it is very important that the tomatoes be in season

for the best flavor. Many episodes of Ciao Italia have featured my Italian

vegetable garden. In those episodes I show how the vegetables grow, are

harvested, and cooked. In the case of cherry tomatoes, I plant a variety called

Sweet 100, a prolific and sweet-as-sugar tomato that is excellent for this soup.

There is such a bumper crop that I can harvest the tomatoes, stem, wash, and dry

them and pop them whole into heavy-duty zipper-lock plastic bags, freezing them

for winter use. There is no fat in this soup. Make it in a nonstick soup pot for

best results. MAKES 1 1/4 QUARTS

 

Nutr. Assoc. : 0 0 926368 0 0 0