- ½ cup olive oil
- 5 pounds leeks, trimmed to 6 to 7 inches and cleaned
- 10 cups Basic Chicken Stock, Leek Broth , Vegetable Broth or commercial chicken or vegetable broth
- 1 lemon, sliced very thinly and seeded
- Kosher salt and freshly ground black pepper to taste
- Preheat the oven to 350°F.
- Using some of the oil, grease a roasting pan large enough to hold the leeks comfortably in a single layer. Arrange the leeks in a single layer and pour the stock over.
- Bake until very tender, for about 2 hours. Fifteen minutes before the leeks are done, arrange the lemon slices over them and add the remaining olive oil.
- Season with salt and pepper, and serve hot or cold.
- Microwave Variation
- Place the leeks in 2 layers in a 14 × 9 × 2-inch oval dish. Pour in 2 cups stock. Arrange 2 lemons, sliced as above, in an even layer over the leeks. Drizzle with the olive oil.