2 lbs leeks pint olive oil
2 large onions pint stock
1 large tomato A few sprigs dill
Take off any coarse outer leaves and wash the leeks in plenty of running water to remove all the grit. Cut them into half lengths.
Slice the onions into rings and fry them in the oil until they are soft and then add the leeks; turn them over several times in the oil, then add the skinned tomato and seasoning, and cover with some stock. Simmer gently for half an hour. Serve either hot or cold with chopped dill.