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