Cut the dark green part & base from the leeks & discard. Cut the leeks in half lengthwise & wash them thoroughly under cold running water. Cut each piece into 1/2 inch thick slices. Remove the core & seeds from the red pepper. Then, cut it into thin strips.
In a saucepan, combine the chicken stock & leeks. Cover the saucepan & let the mixture simmer for 5 to 10 minutes or until the leeks are almost tender. Add the red pepper strips. Cover the saucepan & allow it to simmer for another 5 to 10 minutes or until the red pepper is tender. If there is too much liquid, uncover the saucepan & cook for 1 to 2 minutes. Add the butter, along with salt & pepper to taste.
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|Serving Size: 1 Serving (238g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 37 (26%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 9.4mg||3 %|
|Sodium 173.3mg||6 %|
|Potassium 390.7mg||10 %|
|Total Carbohydrate 23.5g||7 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 20.2g|
|Protein 4g||6 %|
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Calories per serving: 141
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