1 bunch leeks (about 3)
2 tbsp. butter
1 lg. can tomatoes
1 tbsp. rice
1 tbsp. tomato paste
6 c. chicken stock or water
Herb bundle: 1 sprig each of thyme, marjoram, 1 bay leaf, and a piece of celery
Chopped parsley (for garnish)

Split leek down middle of white section and rinse well. Place in large pan with butter and stir over the heat for a few minutes. Push leeks aside in pan and add the rest of the ingredients. Season well. Cover and simmer 20 to 30 minutes. Remove the herbs; taste for seasoning and dust with chopped parsley before serving.