Ingredients: 12 leeks, 2 cups (400ml) chicken or vegetable bouillon, 3 tbsp butter, 2 tbsp lemon juice.
Preparation: Cut off green tops to tender portion of leeks and trim the roots, then wash thoroughly. Slice into 2.5cm pieces. Cover leeks with stock. Cook until just tender (15-20 minutes), then drain thoroughly. Place on a warm serving dish. Melt the butter and add the lemon juice. Pour over the leeks and serve.
