8 Medium leeks
2 Medium onions
1 Clove garlic
1 Large tomato
2 Tsp olive oil — *Note
1/2 Cup Nonfat Veg Chicken Broth, Low Sod — Or Vegetable
Broth Salt and pepper — To Taste 4 Sprigs fresh dill — chopped
*NOTE: Original recipe used 1 T olive oil…I reduced it to 2 tsp
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.
Serves 6
Published 1/03/96 in the San Jose Mercury News. Copied with permission.
This was very, very good!!
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>