| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Ethnic, Soups/stews, Vegetables, Vegetarian | 4 | Servings |
INGREDIENTS
| 2 | Bunches leeks | |
| 1 | c | Canned tomatoes or tom.juice |
| 1 | c | Stock or broth |
| 1 | Onion, chopped | |
| 1 | Celery stalk, chopped | |
| 1 | Bunch parsley, chopped | |
| 1 | pn | Dried thyme or oregano |
| 3 | T | Butter or oil |
| Salt & freshly ground pepper | ||
| 2 | T | Lemon juice |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 118
Calories From Fat: 77
Total Fat: 8.7g
Cholesterol: 1.3mg
Sodium: 86.1mg
Potassium: 164.2mg
Carbohydrates: 10.1g
Fiber: 1.5g
Sugar: 3.4g
Protein: 1.1g