Tomato Soup

Directions

1. 1
   Warm a heavy-bottomed pan.
2. 2
   Add: 2 tablespoons olive oil, 1 tablespoon butter, 1 medium onion, sliced, 1 small leek, white and light green parts, sliced, A pinch of salt.
3. 3
   Cover and cook until soft but not brown.
4. 4
   Add water to keep from browning if necessary.
5. 5
   Add: 2 garlic cloves, peeled and sliced.
6. 6
   Cook for about 2 minutes, then add: 2 pounds ripe tomatoes (about 10 medium tomatoes), washed, cored, and sliced, 1 scant tablespoon white rice, A large pinch of salt, 1/2 bay leaf, 1 small sprig of savory, thyme, or basil.
7. 7
   Cook over medium heat, stirring occasionally, until the tomatoes fall apart.
8. 8
   Add: 1 cup water, 1 tablespoon butter.
9. 9
   Continue cooking for another 10 minutes, until the rice is tender.
10. 10
    Remove the herb sprig.
11. 11
    Carefully ladle the soup into a blender not more than one-third full.
12. 12
    Blend until smooth, about 1 minute.
13. 13
    Pass the pureed soup through a medium strainer to remove skins and seeds.
14. 14
    Taste for salt.
15. 15
    Add more water if the soup is too thick.
16. 16
    Omit the rice for a thinner soup.
17. 17
    Garnish the soup with creme fraiche and mint, or with buttered croutons, or with torn basil or finely cut chives and olive oil.