| 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
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