Provided by Molly O'Neill
Categories soups and stews, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- To make the soup, melt the butter in a large saucepan over low heat. Add the leeks, thyme and bay leaves. Cover, and cook 20 minutes, stirring once or twice. Stir in the tomatoes, chicken broth, sugar, salt and pepper. Bring to a simmer, and cook, uncovered, until the tomatoes are soft and the soup has thickened, about 25 minutes, stirring once or twice.
- Cool slightly, remove the bay leaves, and puree in a food processor. Place in a bowl, cover, and refrigerate until cold, at least 5 hours. The soup can be prepared to this point up to 2 days ahead.
- To make the olive cream, put the olivada in a small bowl and whisk in the cream. Taste the soup and adjust seasoning if needed. Ladle into chilled bowls, and drizzle with the black olive cream. Sprinkle with diced red tomatoes, and serve immediately.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 617 milligrams, Sugar 7 grams, TransFat 0 grams
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