Ingredients:
8-10 leeks, including 2 inches of greens, halved crosswise
2 large onions, sliced and separated into rings
1 large tomato, chopped
sea salt and freshly ground black pepper
1 cup stock
2 teaspoons basil
Directions:
1. Saute the onions in the oil over medium heat until they are soft. Add the leeks; turn them over several times in the oil, then add the tomato. Season the vegetables with salt and pepper, cover with the stock. Simmer gently for 30 minutes. Serve hot or cold, with chopped basil sprinkled on top.
Serves 4