Soup: Spain – Sopa De Puerros Y Tomate (Leek and Tomato Soup)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

2 large leeks, dark greens removed, halved lengthwise and rinsed
1 tbsp (15 ml) olive oil, plus more for brushing
3 garlic cloves, thinly sliced
1 / 2 tsp smoked paprika
1 / 3 cup (80 ml) dry sherry
1 (28 oz / 800 g) can fire-roasted crushed tomatoes (or 6 ripe plum tomatoes, roasted and crushed)
4 cups (960 ml) low-sodium beef stock
4 fresh thyme sprigs
1 bay leaf
1 to 2 tsp sherry vinegar, to taste
Kosher salt and freshly ground black pepper, to taste
2 tbsp (30 ml) chopped fresh chives or parsley, for garnish

Instructions

Brush the cut sides of the leeks lightly with olive oil. Char them cut-side down in a hot grill pan or under a broiler until well marked and lightly blackened at the edges, 3 to 5 minutes. Cool slightly, then slice thinly crosswise.
In a pot, warm 1 tablespoon olive oil over medium heat. Add the sliced garlic and cook just until fragrant, about 30 seconds. Stir in the smoked paprika and the charred leeks; cook 1 minute.
Pour in the dry sherry and simmer until nearly evaporated, 1 to 2 minutes, scraping up any browned bits.
Add the crushed fire-roasted tomatoes, beef stock, thyme, and bay leaf. Bring to a simmer and cook gently for 20 to 25 minutes to meld flavors.
Remove thyme and bay. Season with salt and plenty of black pepper, then brighten with 1 to 2 teaspoons sherry vinegar to taste.
Ladle into warm bowls and garnish with chopped chives or parsley and a light drizzle of olive oil. Serve as a vibrant, smoky opener alongside grilled T-bone steak.