Classic kid's combo becomes grown-up comfort food
By Diane Rossen Worthington, Tribune Content Agency
on
1 large shallot, chopped
2 pounds vine-ripened tomatoes
Sea salt
Freshly ground black pepper
4 cups vegetable stock
1/4 cup heavy cream (optional)
Grilled Cheese Croutons, for garnish (recipe follows)
1/3 cup fresh basil, cut into very fine ribbons, or 2 tablespoons finely chopped Italian parsley
1. Trim off the dark green sections from the leeks and save for making vegetable stock. Halve the pale green and white sections lengthwise. Rinse under cold running water, pat dry and cut crosswise into thin pieces.
2. In a large stockpot over low heat, warm the olive oil. Add the leeks, onions and shallot, and cook, stirring, for 10 minutes.
...continued
swipe to next page
