Today we have one of Elizabeth David’s Divine Dishes, a Retro Recipe – one we have been making for decades. It is a Soup for late Summer and Early Autumn through to Winter (tip – freeze tomatoes in Autumn so that you can make this soup in Winter).
This is so simple, cheap but flavoursome, and quite beautiful. Elizabeth David claims that you can taste the butter, the cream and each vegetable. You can!
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can explore more of the Retro Recipes series, our vegetarian recipes from that first blog.
Potage Crème de Tomates et de Pommes de Terre | Cream of Tomato and Potato Soup
2 leeks, white part only, very finely sliced
500g tomatoes, roughly chopped
750g potatoes, peeled and diced
1 tspn or so sugar (depending on the tartness of the tomatoes)
0.75 l water
a little cream
parsley, finely chopped
sea salt and freshly ground black pepper
Melt the butter in a heavy saucepan over low heat. Before it has bubbled put in the finely sliced leeks and let them just soften in the butter. The success of the soup depends on this first operation. If the butter burns or the leeks brown instead of just melting, the flavour will be spoilt.
Add the roughly chopped tomatoes and let them cook until they start to give out their juice. Add the diced potato, salt and sugar. Cover with water and bring to the boil.
Simmer steadily but not too fast for 25 minutes or until potatoes are well cooked. Blend well, return the purée to a clean saucepan and reheat. Add some cream which has been boiled to avoid curdling. If the soup is too thick, add some more water or milk. Serve with parsley.
If you have the Soup function on your Vitamix blender, use that function when you blend the soup, adding the cream and extra water or milk after blending. Be careful removing the lid from the soup as the soup is hot and steam will escape as you take the lid off. Blend for a moment more to incorporate the cream and milk or water, mix in the parsley and serve.
recipe notes and alternatives
Use a really good quality butter for this recipe if you can.