Yield: 4 servings
Measure | Ingredient |
---|---|
2 \N | Bunches leeks |
1 cup | Canned tomatoes or tom.juice |
1 cup | Stock or broth |
1 \N | Onion; chopped |
1 \N | Celery stalk; chopped |
1 small | Bunch parsley; chopped |
1 pinch | Dried thyme or oregano |
3 tablespoons | Butter or oil |
\N \N | Salt & freshly ground pepper |
2 tablespoons | Lemon juice |
Cut off the stem ends and green parts of leeks, then wash thoroughly and cut into 1-inch slices. Soak in hot water for 5 to 10 minutes, then drain and discard the water. In a non-aluminum pan, combine with the tomatoes or tomato juice, stock or broth, onion, celery, parsley, thyme or oregano, 3 tablespoons butter or oil, and salt and pepper. Simmer until tender (approximately 20 minutes), adding the lemon juice during the last 5 minutes. Serve warm or cold.
From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias