Velouté of Green Tomatoes with Vanilla

Ingredients

• 4 cups green tomatoes, chopped
• 1 cup leeks, white part only, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 vanilla bean, split and scraped
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. In a large saucepan, heat the olive oil and butter over medium heat, and add the leeks and garlic. Sauté until the leeks are soft, about 5 minutes.
2. Add the green tomatoes, chicken broth, and vanilla bean to the saucepan. Bring to a boil, reduce the heat to low, and simmer for 20 minutes until the tomatoes are tender.
3. Remove the vanilla bean and purée the mixture in a blender until smooth. Strain through a sieve into a clean saucepan.
4. Stir in the heavy cream and season with salt and pepper to taste.
5. Reheat the soup gently until hot but not boiling.
6. Serve warm with croutons or a drizzle of cream on top, if desired.

Verdict and Serving Suggestions

This velouté of green tomatoes with vanilla has a unique combination of flavors that are sure to impress your dinner guests. The vanilla adds a subtle sweetness that balances out the tartness of the green tomatoes. This soup can be served as a starter or as a main course with a side of crusty bread. For added texture and crunch, you can serve the soup with croutons or a sprinkle of fried shallots. Overall, this velouté is a creative and delicious way to use up those green tomatoes from your garden. Enjoy!