Source: Martha Stewart Living, October 1996
- 1 large leek, white and light-green parts only
- 1 teaspoon olive oil
- 1 red bell pepper, stem and seeds removed, cut into chunks
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup homemade or low-sodium canned chicken stock, skimmed of fat
Cut leeks in half lengthwise, then into 1/4-inch-thick slices. Place in small bowl, and cover with cold water. Let stand for 5 minutes to rid leeks of dirt and sand. Lift out of the water, and drain.
Heat oil in saucepan over medium heat. Add leeks, peppers, salt, and pepper; saute for 3 minutes. Add stock; cover. Cook until vegetables are tender, about 12 minutes.
Transfer vegetables to food processor; puree. Pass puree through fine strainer back to saucepan. To serve, warm over low heat.