- 15 cloves of garlic
- 2 tbsp olive oil
- 2 leek
- 2 Tablespoons chopped parsley
- 1 diced capsicum
- 1-2 tbsp white flour
- 1 can chopped tomatoes
- 11/2 quarts chicken stock
- 1/2 cup white wine
- 1 touch of cayenne pepper
- 1 teaspoon dried dill weed
Sauté the chopped garlic quickly in the oil.
Add sliced leek, most of the parsley, and capsicum.
Drizzle with the flour, stir well and add the tomatoes.
Add the stock and leave to simmer for 20 minutes.
Add the wine, bring back to the boil and season with salt pepper and cayenne pepper and dill. Blend until smooth with immersion blender, straining is optional. Drizzle with the rest of the parsley and fresh dill as garnish; serve with fresh toast.