4 tablespoons olive oil
3 leeks, cleaned and chopped (white part only)
2 teaspoons minced garlic
2 carrots, chopped
2-3 potatoes, peeled and chopped
8 cups chicken broth (meat or pareve)
4 cups chopped tomatoes
1 teaspoon lemon juice
Salt and pepper to taste

Heat oil in a large stockpot over a medium heat. Add the leeks and garlic and sauté. Add carrots and potatoes and cook for 5 minutes more. Add the stock and bring to a simmer. Add the tomatoes. Reduce heat to low, cover, and continue to cook until vegetables are tender but not too soft – about 25 minutes. Remove from heat and add lemon juice and salt and pepper.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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