Categories: Soups

Ingredients

• 2 T. olive oil
• 1 T. butter
• 1 med. onion, sliced
• 1 small leek, white and light green parts sliced
• pinch of salt
• 2 garlic cloves, peeled and sliced
• 2 lbs ripe tomatoes
• 1 scant tablespoon white rice
• pinch salt
• 1/2 bay leaf
• small sprig of savory, thyme, or basil
• 1cup water
• 1 tablespoon butter

Directions

1. In a heavy bottome pan cook onions, leek until soft, but not brown. add the garlic and cook for about 2 minutes; add the tomatoes, rice, salt, bay leaf, basil.

2. Cook over medium heat, stirring occasionally until everything falls apart. Add the water and butter and continue cooking for another 10 minutes, until rice is tender. Remove the herb sprig.

3. Ladle soup into a blender and blend until smooth. Strain the until skins and seeds are gone.

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