| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Ethnic, Vegetables, Vegetarian, Soups/stews | 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 | sm | Bunch parsley; chopped |
| 1 | pn | Dried thyme or oregano |
| 3 | tb | Butter or oil |
| Salt & freshly ground pepper | ||
| 2 | tb | 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
A Message from our Provider:
“Times change, God doesn’t.”