chiffonade basil

Tomato, Basil and Leek Soup | Students of the Rising Tide Charter School


4 cups fresh local tomatoes, peeled, seeded, and small dice
2 leeks, white part only (save the greens for stock), split the leeks lengthwise, slice in half moons and place in a container of cold water to clean.
1 cup fresh basil, loosely packed
2 cups water or broth (vegetable, chicken or corn)
4 tablespoons unsalted butter or your favorite cooking oil
2 cups organic heavy cream
1 teaspoon salt


Saute leeks in butter or oil over low heat until translucent in a dutch oven or sauce pan. Add tomatoes and salt, bring to a simmer and then add broth or water. Bring back to simmer for about ten minutes. While the base of the soup cooks, chiffonade the basil by stacking the leaves and then rolling them lengthwise. With a sharp knife, slice the basil roll perpendicularly, creating fine thin strips. (The tighter the roll, the easier it is to make your slices thin.) Stir heavy cream into the soup. Add chiffonade basil and bring to a final simmer. Season with salt and fresh ground black pepper to taste.

2 replies
  1. noreenknight
    noreenknight says:

    I was at PFM last falI I observed Rising Tides School demonstrate this recipe.I have made this soup and everyone who had the pleasure to taste it always came back for seconds and thirds.Yes I would say this soup is great.


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  1. […] students in their “Farm to Fork” exposition program to teach us how to prepare a tomato, basil and leek soup, locally sourced and available at our market this […]

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