An inexpensive and easy-to-make vegetable soup, Georgian Soup may be served with crusty bread and butter for a light and warming winter lunch or dinner.
1 oz. butter large onion, thinly sliced and pushed out into rings
1 tablespoons flour
2 pints chicken stock
1 lb. tomatoes, blanched, peeled, seeded and coarsely chopped
1 lb. leeks, washed, trimmed and cut into
½ inch lengths
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano
1 bay leaf
1 tablespoon finely chopped fresh chives
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste.
Gradually stir in the chicken stock. Add the tomatoes, leeks, salt, pepper, oregano and the bay leaf to the pan.
Return the pan to high heat and bring the soup to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer for 20 minutes or until the leeks are soft.
Remove the pan from the heat. Remove and discard the bay leaf. Pour the soup into a warmed soup tureen or individual soup bowls, sprinkle on the chives and serve immediately.