Ingredients

  • 15 ml (1 tablespoon) of olive oil
  • 2 chopped garlic cloves
  • 4 seeded and diced red peppers
  • 4 seeded large tomatoes sliced into quarters
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 60 ml (1/4 cup) of finely chop fresh parsley
  • Salt and pepper up to taste
  • 375 ml (1 1/2 cup) of milk
  • 125 ml (1/2 cup) of cooking cream
  • 1 pinch of sugar
LeeksFind our bag in yourlocal grocery store

Preparation

  • In a casserole, heat oil and brown garlic, peppers, tomaotes and Les Cultures de chez nous sliced leeks. Add basil. Salt and pepper. Cook for about 20 minutes or until vegetables tenders. Add milk. Pour into mixer or blender. Reduce into puree. To obtain a smoother texture, set in a sieve.
  • Set back soup in the casserole and add cream and sugar. Stir few minutes.
  • Serve hot or cold.
  • Accompany with bread and pesto.

Chef's notes

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