Ye Olde Tavern Life

Chilled yellow tomato soup with black-olive cream

5 tablespoons unsalted butter

2 large leeks, white part only, well cleaned and chopped

1 tablespoon finely minced fresh thyme, or 1 teaspoon dried

2 bay leaves

2 pounds plum tomatoes, preferably yellow, trimmed and cut in chunks

3 1/2 cups chicken broth

2 teaspoons sugar

1 tablespoon salt

1 teaspoon freshly ground black pepper

1/3 cup olivada (black olive puree), or 1/2 cup pitted imported black olives pureed with 1 tablespoon olive oil

1/4 cup whipping cream

2 red plum tomatoes, cored and diced, for garnish

To make soup, melt butter in large saucepan over low heat. Add leeks, thyme and bay leaves. Cover, and cook 20 minutes, stirring once or twice. Stir in tomatoes, chicken broth, sugar, salt and pepper. Bring to simmer, and cook, uncovered, until tomatoes are soft and soup has thickened, about 25 minutes, stirring once or twice.

Cool slightly, remove bay leaves, and puree in a food processor. Place in a bowl, cover, and refrigerate until cold, at least 5 hours. The soup can be prepared to this point up to 2 days ahead.

To make olive cream, put olivada in a small bowl and whisk in the cream. Taste the soup

and adjust seasoning if needed. Ladle into chilled bowls, and drizzle with the black olive cream. Sprinkle with diced red tomatoes, and serve.

Note: Warmed and with the addition of minced fresh vegetables and herbs, the soup can be used as a sauce for rice salad. Warmed and with the addition of leftover cooked seafood, the soup makes a pleasing pasta sauce, as well.

Recipe from The New York Times Country Weekend Cookbook