Ingredients Jump to Instructions ↓

  1. 2 Bunches leeks

  2. 1 c Canned tomatoes or tom.juice

  3. 1 c Stock or broth

  4. 1 Onion; chopped

  5. 1 Celery stalk; chopped

  6. 1 sm Bunch parsley; chopped

  7. 1 pn Dried thyme or oregano

  8. 3 tb Butter or oil

  9. Salt & freshly ground pepper 2 tb Lemon juice

  10. 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,

  11. 3 tablespoons butter or oil, and salt and pepper. Simmer until tender (approximately 20 minutes), adding the lemon juice during the last

  12. 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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