Leek and Tomato Soup

• 3 large leeks
• 1 oz (25 g) butter
• 1

Trim base and green tops from the leeks, slit open, wash thoroughly, and shred finely. Melt the butter in a large saucepan. Add the shredded leeks, cover with a lid, and sauté gently for about 5 minutes – the leeks should soften but not brown. Add the washed and halved tomatoes, a good seasoning of salt and pepper, and the sugar. Cover and simmer a further 5 minutes until the tomatoes are quite