- 3 large leeks
- 3 Tbsp olive oil, divided
- salt and pepper, to taste
- 1 shallot, thinly sliced
- 3 cloves garlic, minced
- 3 sprigs fresh thyme
- zest of 1 lemon
- 1⁄2 cup dry white wine
- 2 cups chicken stock
Trim the roots of the leeks at the very end so that they stay intact. Trim the tops to include 2 inches (4½ cm) of green. Slice leeks in half lengthwise and wash well to remove dirt. Drain and pat dry.
Heat 2 Tbsp olive oil in a deep skillet. Season leeks with salt and pepper and brown on each side until caramelized. Remove leeks from pan and set aside. Add the remaining 1 Tbsp olive oil, shallots, and garlic to the pan and sauté until shallots are softened.
Add lemon zest, thyme, and white wine and reduce by half. Return the leeks to the pan and add the chicken stock, along with more salt and pepper, to taste.
Bring the mixture to a boil, cover tightly, and simmer for approximately 30 minutes.
Please consult with your rav regarding checking leek for insects.
(Originally featured in Family Table, Issue 710)
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