Puree Of Leeks Recipe
Ingredients
| Leeks | 8 | |
| Butter | 1/4 Cup (16 tbs) | |
| Whipping cream | 1/3 Cup (16 tbs) | |
| Mace | 1/4 Teaspoon | |
| 1/4 tsp each salt and pepper | ||
| 1/4 tsp each salt and pepper | ||
Directions
Trim leeks and slit lengthwise; spread leaves and rinse thoroughly under cold water to flush out grit. Chop leeks finely.
In heavy saucepan, melt butter over medium-low heat; cook leeks, covered and stirring occasionally, until wilted and tender, about 20 minutes. Increase heat to medium-high; cook, uncovered and stirring frequently, for 10 minutes to evaporate some of the liquid.
In food processor or blender, puree leeks until fairly smooth; return to clean saucepan. Stir in cream, salt, pepper and mace; heat through for 3 or 4 minutes. Taste and adjust seasoning.
In heavy saucepan, melt butter over medium-low heat; cook leeks, covered and stirring occasionally, until wilted and tender, about 20 minutes. Increase heat to medium-high; cook, uncovered and stirring frequently, for 10 minutes to evaporate some of the liquid.
In food processor or blender, puree leeks until fairly smooth; return to clean saucepan. Stir in cream, salt, pepper and mace; heat through for 3 or 4 minutes. Taste and adjust seasoning.
Chef
