Ingredients:

  • 4 large leeks, cleaned and sliced (about 4 cups)
  • 2 cups fresh or frozen peas
  • 2 tablespoons unsalted butter (28 grams)
  • 1 tablespoon olive oil (15 ml)
  • 1 cup vegetable broth (240 ml)
  • 1 tablespoon fresh lemon juice (15 ml)
  • Salt and pepper to taste
  • Fresh herbs (e.g., thyme or dill) for garnish (optional)

Instructions:

  1. Clean the leeks thoroughly to remove grit and slice into rings, discarding tough green tops.
  2. Heat olive oil and butter in a large skillet over medium heat. Add sliced leeks and cook until softened, about 5 minutes.
  3. Pour in the vegetable broth and bring to a simmer. Stir in peas and season with salt and pepper.
  4. Cover the skillet with a lid and reduce heat to low. Cook for about 15 minutes, or until leeks are tender and peas are heated through.
  5. Remove from heat and stir in fresh lemon juice. Adjust seasoning to taste.
  6. Transfer to a serving dish, garnish with fresh herbs if desired, and serve warm.