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Recipe by: magdalÈne
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See below ingredients and instructions of the recipe
2 Bunches leeks 1 sm Bunch parsley; chopped
1 c Canned tomatoes or tom.juice 1 pn Dried thyme or oregano
1 c Stock or broth 3 tb Butter or oil
1 Onion; chopped Salt freshly ground pepper
1 Celery stalk; chopped 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
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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