Corn and Tomato Soup

2 Tbsp. olive oil

2 medium leeks, cleaned, white parts only, finely chopped

5 large ripe tomatoes, coarsely chopped (about 2 1/2 lb)
2 Tbsp. all-purpose flour
2 1/2 C. corn kernels (about 4 medium ears), corncobs reserved and cut in half
8 fresh basil leaves
1 Tbsp., plus 1 tsp. tomato paste
3 C. chicken stock
salt and freshly ground pepper to taste
1/2 C. sun-dried tomato croutons or other cheese croutons, for garnish
1/4 C. sour cream, for garnish
basil sprigs, for garnish

In a large soup pot, heat the olive oil on medium heat. Add the leeks and saute about 5 min. or until softened. Add the tomatoes and cook 3 more min. or until slightly softened. Add the flour and stir with a wooden spoon, making sure the flour is dissolved. Continue cooking 2 more min.
Add the corn kernels, basil leaves, tomato paste, chicken stock, and corncobs, and bring to a simmer. Simmer about 25 min. partially covered. Remove corncobs and discard.
Puree the soup using blender or food processor. Pour the soup through a fine strainer into a large container. Add salt and pepper to taste. Bring to room temperature and then refrigerate at least 4 hrs.
To serve, ladle the soup into soup bowls and top with a few croutons, a spoonful of sour cream, and a basil sprig.