Cold Cream of Leek Soup

Cold Cream of Leek Soup

1/2 cup butter
6 leeks, diced
2 onions, diced
1/2 cup flour
3 lbs. very ripe tomatoes, cut up
Salt to taste
Pinch of sugar
2 1/4 cup light cream

  Saute leeks and onions in melted butter until onions are wilted. Sprinkle
with flour, stir and cook for a few minutes without browning. Add tomatoes and
simmer gently for 2 hours, stirring occasionally. Add salt and sugar.  Strain
soup, cool and add cream.  Serve cold. Makes 8 servings.


Source:

rec.food.cooking, rec.food.recipes