Ingredients:
1 cup chicken stock
1 bay leaves
1 lb leeks, trimmed,cleaned,and halved
1 yellow peppers or 1 red peppers, cut into julienne strips
1 lemons, juice and pulp of
2 teaspoons olive oil
1/2 teaspoon dried tarragon
1/2 teaspoon dried basil
1 clove garlic, minced
fresh ground black pepper
Directions:
Pour stock into a large skillet, add bay leaf, and bring to a simmer.
Add leeks, cover and simmer until tender, about 9 to 10 minutes.
Remove leeks from stock with a slotted spoon and arrange them on a serving platter, along with pepper strips.
In a small bowl, combine lemon juice and pulp, oil, tarragon, basil, garlic, and black pepper and whisk until combined.
Sprinkle over leeks, then serve warm or chilled.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.