Rosemary Tomato Leek Soup

I just invented this recipe because I love rosemary and leeks together, and it seemed like a tomato-rosemary-leek soup would taste divine. And it did.

Step: 1

Melt butter in a large saucepan over medium heat; cook and stir leek, rosemary, and garlic until leek is tender and translucent, about 15 minutes.

Step: 2

Add diced tomatoes and cayenne pepper; bring to a simmer. Add minced basil; continue simmering until soup is reduced by half, about 1 hour.

Step: 3

Remove half of the soup and puree in a blender until smooth. Return pureed soup to the saucepan. Stir in cream to desired consistency. Season to taste with salt and ground black pepper.

Per Serving: 214 calories; protein 3.4g; carbohydrates 14.2g; fat 15.1g; cholesterol 47.5mg; sodium 765.8mg.

The word “stew” can refer to both a dish and a cooking method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, but it does have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being processing menu whole , and the liquid completely covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.