Leek and Tomato soup

This is something between a soup and stew. It is a simple and rustic soup and my mother-in-law prepares it when she wants to recall memories from her childhood. Her mother made it before and the mother of her mother. There is nothing sophisticated in the ingredients or preparation, but it is rich and flavourful and we love it home. The key and surprising ingredient is milk which makes the dish lighter and supports butter into the melting-in-the mouth feeling.

Ingredients:

• 3 Tbsp butter
• 1 Tbsp olive oil
• 6 small leeks (green parts only)
• 1 green pepper (hot or sweet)
• 2 cups vegetable stock
• 1 cup milk
• 3 tomatoes, coarsely grated

Preparation:

Melt the butter in a pan over medium heat and add the olive oil. Trim the leeks and wash carefully to remove the dirt within the leaves.  Take the green parts, slice them in 2-3 cm long pieces and put into the pan. Cut the pepper in small pieces and add to the leek. Simmer for 10 minutes, stirring frequently. Add the flour and let it get gilden brown. Add tomatoes, reduce heat and cover with a lid. Boil for 10 minutes and add the milk. Remove from heat and serve either hot or cold.