Tomato Leek Soup Courtesy Of: Peggy Chua, Malaspina University College Tomato Leek Soup Serves 8 45 mL or 3 tbsp Olive Oil 3 Leeks, washed and thinly sliced 2 Shallots, minced 2 Cloves garlic, minced 45 mL or 3 tbsp Flour 185 mL or 3/4 Cup Dry White wine 3 Italian plum tomatoes, tins (14 fl oz./398 mL) 1 L or 4 Cups Chicken broth Bouquet garnish Salt and pepper to taste 1 - (3 inch/7.c cm) piece of rind from Parmigiano Reggiano cheese Croutons 1/2 loaf French baguette, cubed 45 mL or 3tbsp Olive oil Finely grated parmigiano cheese Finely minced herbs (thyme, parsley, oregano) Sauté olive oil, garlic and shallots in large saucepan. Add leeks and sauté until soft, about 5 minutes. Add flour, cook for 1-2 minutes. Stir in wine and cook for another minute.

Drain tomatoes, and reserve the juice. Dice tomatoes and add to pan. Cook for 3 minutes. Add reserved juice, broth, cheese rind and bouquet garni; bring to a boil. Reduce heat and simmer for 25-30 minutes. Add salt and pepper to taste.

Croutons

Preheat oven to 400° F. Toss crouton in bowl with all ingredients. Spread on baking sheet and toast in oven until golden, about 3-5 minutes. When soup is ready, remove cheese rind and bouquet garni. Ladle soup into bowls and top with herb crouton.