Leeks in Tomato Broth

This is the first time, I've brought in this close cousin of Onions into my kitchen. They sure behaved well and treated us to heaven.

Depending on the consistency you make it to, it can be served as a broth, soup or even a dip.

Ingredients:

Serves Two

2 average sized Leeks - shoots and roots removed and cut into roughly 1-inch quaters/ squares
1 large tomato - roughly chopped into quaters
1 cup tomato puree/ vegetable stock
2 cups water
1 tbsp Olive Oil
salt and pepper to taste
2tbsps Butter (optional)
Genrous amount of Parsley




Method:

In a saucepan, heat the oil and saute the leeks until they turn a shade paler. Add the tomatoes, salt, pepper and saute till the tomatoes liquify. Pour in the tomato puree or vegetable stock and water and simmer till it reduces to reach your desired consistency.

Since I was looking for a broth-consistency, i reduced it to half its quantity. If you want the consistency of a dip, then reduce it a quater of its quantity and puree it. For a soup, just reduce to half its quatity and puree it.












Finish it by stirring in 2 tbsps of butter(optional) and garnish with ample amount of parsley.

Leeks in Tomato Broth with Baby Corn Pilaf and Garlic-tossed Cayenne Peppers