2 bunches or 1 kg leeks
4 fresh tomatoes or 1 can preserved tomatoes
1 medium onion
2 carrots
2 potatoes
lemon juice
celery
parsley
1/2 cup olive
oil
salt pepper
METHOD
Cut off the ends and green parts of leeks. Wash them carefully in order to remove any soil. Cut them in pieces of 3 cm (1 inch) length. In a saucepan heat the olive oil and sautee the onion (chopped) and the leeks. Mash the tomatoes. Wash, peel and cut the potatoes and the carrots in small pieces. Add gradually into the saucepan the tomatoe mash, the potatoes, the carrots, the parsley (chopped) and the celery (chopped). Add 1 glass of water and simmer until tender (20 – 30 minutes) and all the water is absorbed. Add more water if required. Remove from heat and pour lemon juice. Serve hot or cold.