5 “We remember the fish we ate in Egypt for nothing, the cucumbers, the melons, the leeks, the onions, and the garlic;”
1 large Leek bulb and part of greens
1-2 cups Vegetable broth
1/3 cup Soy sauce
2-3 tablespoons sugar
1/3 cup Dry vermouth
Clean leeks by cutting off top 1/3 of green and discard.
Slice leek and remaining green into strips. Rinse 2 times in cold water until free of sand and dirt.
Cut leeks into small ¼ inch pieces and sauté in butter until caramelized.
Add sugar and dry vermouth until liquid evaporates and leeks are golden brown.
Add 1-2 cups of vegetable broth, season with soy sauce, pepper, and let reduce. Top with crostini and garnish with sour cream.