Creamed Leeks With Tarragon, Tomato, And Bacon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | October 199 | 1 | Servings | |
INGREDIENTS
| 2 | Lean bacon, chopped fine | |
| 1 | Leek, about 1 pound | |
| halved lengthwise | ||
| sliced thin | ||
| crosswise and | ||
| washed well | ||
| 1/2 | c | Finely chopped seeded tomato |
| 3/4 | t | Finely chopped fresh |
| tarragon leaves or | ||
| 1/4 teaspoon crumbled | ||
| dried | ||
| 1/3 | c | Half-and-half |
| 1/3 | c | Chicken broth |
INSTRUCTIONS
In a skillet cook the bacon until it is crisp and transfer it to paper towels to drain. In the fat remaining in the skillet cook the leek, covered, over moderately low heat, stirring occasionally, for 10 minutes, or until it is softened, and stir in the tomato, the tarragon, the half-and-half, the broth, and salt and pepper to taste. Bring the liquid to a boil,cook the mixture over moderate heat, stirring occasionally, for 5 minutes, or until it is thickened, and stir in the bacon. Serves 2. Gourmet October 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 189
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 438.4mg
Potassium: 942.6mg
Carbohydrates: 44g
Fiber: 5.9g
Sugar: 29g
Protein: 5.3g