14 September 2010

Tomato Soup with Leeks Braised in Vermouth

Boot camp again tonight. And so I kind of ate two lunches at work, but still made dinner later: Campbell's tomato soup, and some leeks braised in vermouth.

The leeks are loosely based on a recipe from Cooking from the Garden. I seared them, simmered them in some vermouth and vegetable stock, removed them from the pan, reduced the liquid to a glaze and poured it over them.

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