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Categories:Viewed: 118 - Published at: 5 years ago
Ingredients
- 4 x leeks
- 1 pint chicken broth
- 1 ounce butter
- 1 1/2 tablespoons parsley leaves chopped (or other herbs if you prefer)
- 1 x salt to taste
- 1 x black pepper to taste
Method
- Trim the root end of the leeks but not completely.
- Leave enough for the leek to stay in tact.
- Then cut the last couple inches of the dark greens.
- Without cutting the root end, slice the leeks in half lengthwise, give them a quarter turn and slice lengthwise again.
- Rinse them under running water to remove all the grit in-between the leaves.
- Place the leeks in a large skillet and add the chicken stock, butter, half the parsley, and salt and pepper.
- Bring to a boil, cover, leave a crack for evaporation, and then simmer until soft, about 20 to 30 minutes.
- Sprinkle with the remainder of the parsley just before serving.
- (Calorie counters: Skip the butter and use low fat chicken broth).
