Tomato Basil Peppercorn Soup with Gnocchi and Fried Leeks
2 Tbsp olive oil (not extra virgin)
1 Tbsp plus 2 tsp unsalted butter
1/4 cup coarsely chopped garlic
1 stalk leek, sliced into slivers
1 Tbsp black or mixed peppercorns
3/4 cup plus 3/4 cup basil
3 cups cream of tomato soup
1/2 cup chopped tomatoes
2 cups cooked, rinsed gnocchi
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 3/4 cup of the basil.
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.
Garnish with Fried Leeks (directions just below) and serve.
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, watching carefully. Quickly remove from
heat, strain butter, and set aside.