Instructions
Make the leeks while the soup cooks: remove and discard the green part of the leeks.
Cut off and discard the root end.
Wash the leeks carefully and dry them.
Cut the white portion of the leeks into narrow julienne strips.
Dredge them in the flour and shake off the excess.
Heat 2 inches of vegetable oil in a deep sauté pan (or use a deep-fryer) to about 365°F or until a bread crumb sizzles quickly.
Immerse the leeks a few at a time and fry for 2– or until they are golden brown.
Drain on paper towels and sprinkle with salt and a pinch of cayenne pepper.
Bread and Tomato Soup This soup is so thick it is almost not a soup, but more liked flavorful, tomatoey soaked bread.
This variation of a traditional Italian dish is particularly wonderful in the summer when you can get garden fresh, ripe tomatoes.
8–10 ounces Italian bread, ciabatta, Tuscan bread, or other similar artisanal loaf, preferably one day old 1/2 cup extra virgin olive oil 2 medium garlic cloves, minced 2 teaspoons minced fresh sage leaves 6 large ripe beefsteak type tomatoes, coarsely chopped 6 cups beef stock Several sprigs of fresh thyme (or basil leaves) Cut the bread into slices about 1/2 inch thick and set aside uncovered.
If the bread is very fresh, preheat the oven to 400°F, place the slices on a cookie sheet and bake for 4– or until lightly toasted.
Heat the olive oil in a soup pot over medium heat.
Add the garlic and sage and cook for .
Add the bread and toss the ingredients to distribute them evenly.
Add the tomatoes and cook for 4–.
Add the stock and thyme.
Bring the soup to a simmer.
Cook for about 25– or until the bread has absorbed a good deal of the liquid.
Remove the thyme sprigs and serve.
Makes 4–6 servings.