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1
Warm a heavy-bottomed pan.
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2
Add: 2 tablespoons olive oil, 1 tablespoon butter, 1 medium onion, sliced, 1 small leek, white and light green parts, sliced, A pinch of salt.
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3
Cover and cook until soft but not brown.
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4
Add water to keep from browning if necessary.
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5
Add: 2 garlic cloves, peeled and sliced.
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6
Cook for about 2 minutes, then add: 2 pounds ripe tomatoes (about 10 medium tomatoes), washed, cored, and sliced, 1 scant tablespoon white rice, A large pinch of salt, 1/2 bay leaf, 1 small sprig of savory, thyme, or basil.
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7
Cook over medium heat, stirring occasionally, until the tomatoes fall apart.
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8
Add: 1 cup water, 1 tablespoon butter.
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9
Continue cooking for another 10 minutes, until the rice is tender.
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10
Remove the herb sprig.
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11
Carefully ladle the soup into a blender not more than one-third full.
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12
Blend until smooth, about 1 minute.
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13
Pass the pureed soup through a medium strainer to remove skins and seeds.
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14
Taste for salt.
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15
Add more water if the soup is too thick.
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16
Omit the rice for a thinner soup.
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17
Garnish the soup with creme fraiche and mint, or with buttered croutons, or with torn basil or finely cut chives and olive oil.
