- 4-6 leeks (long and white)
- 1 garlic clove – minced
- 3-4 tablespoons olive oil
- 1 teaspoon thyme
- 1 bay leaf
- 1 cup chicken stock
Cut off the leek tops, leaving the white and little of the light green. Slice through the leek lengthwise, leaving 1 inch uncut to keep your leek together. Clean the leeks under cold running water. Once clean, finish the cut, making two long pieces of leek.
In a wide sauté pan, heat the olive oil over medium-high heat. Once simmering, reduce heat to medium, add minced garlic, and the leeks, cut side down. Cook for 1-2 minutes. Turn over and sprinkle with salt, and cook the other side for 1-2 minutes.
Return leeks to cut side is down, sprinkle with thyme and a pinch of salt. Add the stock, bay leaf, and bring to a gentle simmer. Cover and cook 35-45 minutes over medium-low heat.
When the leeks are tender, uncover the pot and bring the pan liquids to a rolling boil. Let this reduce by half, turn off the heat. Remove from liquids, and serve.