8 leeks, white & pale green parts only, halved
2 large onions, sliced & separated into rings
125 ml olive oil 1/2 cup
1 large tomato, peeled, seeded & chopped
salt & pepper to taste
250 ml chicken stock 1 cup
10 ml dill, chopped 2 tsp
Fry onions in oil in large frying pan, until soft. Add leeks; turning to coat with oil. Add tomato, season with salt and pepper. Add stock; simmer for 1/2 hour over low heat. Serve hot or cold, garnished with fresh dill.
Serves 4