Solferino tomato and olive soup
Ingredients:
- 350 gr of ripe tomatoes
- 200 gr of potatoes
- 120 cc of olive oil
- 40 gr of leeks
- 25 gr of onion
- 1 liter of vegetable broth
- Parsley
- Salt, pepper
Sauté the onion and the finely chopped leeks over low heat with half the olive oil.
Before they take color, add the peeled and seedless tomatoes, a liter of water, salt, pepper and parsley.
Cook for approximately 45 minutes.
Pass everything through the sieve or strainer.
Bring the liquid to a pot and add 1 liter of vegetable stock and the potatoes cut into cubes.
Cook until the potatoes are cooked through.
Remove from the heat and blend for 2 minutes.
Serve with a garnish of olive oil and croutons.