3 large red bell peppers
4 large tomatoes
1/4 cup (50 mL) butter
1 cup (250 mL) chicken broth
Salt and pepper, to taste
1 cup (250 mL) milk, scalded
Using only the white part of the leek, trim bottom and separate leaves, washing well to remove any embedded grit. Chop leek, onion, shallot, red peppers and tomatoes.
In large, heavy-bottomed saucepan, melt butter over medium-low heat. Add chopped vegetables and cook until onion is tender. Remove from heat and cool slightly. Purée in batches in blender or food processor (the blender makes a smoother texture.)
Put mixture back in saucepan. Add broth, season to taste, and bring to a boil. Reduce heat to low and simmer for 25 minutes. Gradually stir scalded milk into soup. Heat through. Makes 5 to 6 servings.
Tip: To scald milk, in a saucepan over low heat or in the top of a double boiler over simmering water, heat milk to just below the boiling point-when tiny bubbles form around edge of pan. Do not boil.