The white part of two leeks, 1/2 lb. tomatoes, 3/4 lb. potatoes, 1 1/2 oz. butter, a little cream, chervil or parsley.
Melt the butter in a heavy saucepan; before it has bubbled put in the finely sliced leeks; let them just soften in the butter. Half the success of this soup depends upon this first operation. If the butter burns instead of just melting or the leeks brown the flavour will be spoilt.
Add the roughly chopped tomatoes; again let them cook until they start to give out their juice. Add the peeled and diced potato, a seasoning of salt, and two lumps of sugar. Cover with 1 1/4 pints of water. After the soup comes to the boil let it simmer steadily but not too fast for 25 minutes. Put it through the food mill, twice if necessary. Return the puree to the rinsed-out saucepan. When it is hot, add about 4 oz. cream.
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Melt the butter in a heavy saucepan; before it has bubbled put in the finely sliced leeks; let them just soften in the butter. Half the success of this soup depends upon this first operation. If the butter burns instead of just melting or the leeks brown the flavour will be spoilt.
Add the roughly chopped tomatoes; again let them cook until they start to give out their juice. Add the peeled and diced potato, a seasoning of salt, and two lumps of sugar. Cover with 1 1/4 pints of water. After the soup comes to the boil let it simmer steadily but not too fast for 25 minutes. Put it through the food mill, twice if necessary. Return the puree to the rinsed-out saucepan. When it is hot, add about 4 oz. cream.
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