Julia Child's Mediterranean Tomato Rice Soup with Basil and Leeks | Two Jade Bowls

Ingredients

• 3/4 cup leeks, or a combination of leeks and onions
• 3 tablespoons olive oil
• 1 1/2 pound tomatoes (fresh or good-quality canned whole plum tomatoes)
• 4 large garlic cloves
• 5 cups light vegetable broth
• 1/4 cup raw white rice
• 6 parsley sprigs, chopped
• 1 bay leaf
• 1/4 teaspoon thyme
• 4 fennel seeds
• 6 large basil leaves, torn
• large pinch of saffron threads (optional)
• salt and pepper
• few pinches of sugar
• 1 teaspoon tomato paste
• fresh basil, minced or sliced