Leeks Yikes!


8 medium leeks

2 medium onions

1 clove garlic

1 large tomato

2 teaspoons olive oil

1/2 cup vegetable or nonfat, low sodium chicken broth

Salt and pepper to taste

4 sprigs fresh dill, chopped


Rinse leeks under cool running water.Halve them lengthwise, peeling off the tough outer layer and including about 2 inches of the green tops. Rinse them again. Slice onions, chop garlic and peel, seed and chop tomato.

In a skillet, saute onions and garlic in olive oil 2 minutes. Put onions, garlic, leeks, tomato and stock into slow-cooker; cover and cook on low 6 to 10 hours. Salt and pepper to taste at end of cooking.

Garnish with chopped dill at serving time.

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