|1||c||Canned tomatoes or tom.juice|
|1||c||Stock or broth|
|1||Celery stalk; chopped|
|1||sm||Bunch parsley; chopped|
|1||pn||Dried thyme or oregano|
|3||tb||Butter or oil|
|Salt & freshly ground pepper|
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