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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
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
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