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.