Tomato Basil Peppercorn Soup With Gnocchi And Fried Leeks

• INGREDIENTS:
• 2 tablespoons olive oil (not extra virgin)
• 1 tablespoon unsalted butter PLUS
• 2 teaspoons unsalted butter
• 1/4 cup coarsely chopped garlic
• 1 stalk leek, sliced into slivers
• 1 tablespoon black or mixed peppercorns
• 1 1/2 cup basil, divided
• 3 cups cream of tomato soup
• 1/2 cup chopped tomatoes
• 2 cups cooked, rinsed gnocchi

1. PREPARATION:
2. Put the oil into a pot on medium-high burner. After the oil is heated, add 1 Tbsp. butter, then garlic, leeks, peppercorns, HALF of the sliced leeks, and half of the basil.
3. After garlic becomes lightly browned and aroma has already filled the entire house, add canned soup, chopped tomatoes, remaining basil, and cooked gnocchi. Turn heat down to warm and let simmer.
4. Garnish with Fried Leeks (directions just below) and serve.
5. FRIED LEEK INSTRUCTIONS Heat saute pan on medium-high and after heated, add 2 tsp. butter. Add the remaining 1/2 stalk sliced leek and saute until leek starts to turn golden brown*. Quickly remove from heat, strain butter, and set aside.

ingredients, olive oil, unsalted butter, garlic, stalk, black, basil, cream of tomato soup, tomatoes

Taken from www.epicurious.com/recipes/member/views/tomato-basil-peppercorn-soup-with-gnocchi-and-fried-leeks-50157171 (may not work)