Vegetarian tomato soup with leek

Ingredients for 4 servings:

• 125 g long grain rice
• 2 leeks, approx. 375 g
• 2 m.-sized onion(s)
• 750 g tomatoes, fresh
• 50 g butter or margarine
• 1 liter vegetable broth, hot
• 1 tbsp tomato paste
• 2 tbsp port wine, optional
• 5 tbsp whipped cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Add the long-grain rice to one liter of boiling salted water, bring to a boil, and simmer for about 15 minutes. Then place the cooked rice in a sieve, pour cold water over it, and drain. Trim and halve the leek lengthwise, then wash and cut into fine strips. Peel and dice the onions. Briefly place the tomatoes in boiling water; do not allow to boil, then rinse in cold water and skin. Cut out the stem ends. Slice the flesh. Now melt the fat. Sauté the diced onions until translucent, add the tomato slices, and simmer for about 5 minutes. Pour in the hot vegetable stock, bring to a boil, and simmer for about 5 minutes. Strain the soup through a sieve and return it to the pot. Add the leek and simmer for about 10 minutes. Season the tomato soup with salt. Stir in the cooked rice, tomato paste, and port wine, if desired. Only add the whipped cream to the soup at the end. For 4 servings, one serving has 229 kcal.