Creamed Leeks

1. 1

   Cut off roots of the leeks and peel off any withered leaves.

2. 2

   Cut off 2 inches from green tops.

3. 3

   With a sharp knife slit the green parts in half lengthwise stopping an inch from root end.

4. 4

   Make another slit, lengthwise and perpendicular.

5. 5

   Spread leaves apart an rinse them under running water, carefully looking out for hidden grit.

6. 6

   Cut leeks crosswise into 1 1/2-inch lengths.

7. 7

   Heat butter in a saucepan and add the leeks.

8. 8

   Toss to combine them with the butter.

9. 9

   Add the broth, cover and simmer for 15 to 20 minutes or until completely tender.

10. 10

    You may do the recipe 2 to 3 days in advance up to this point.

11. 11

    Over medium heat, evaporate the liquid from the leeks and when they are totally dry add heavy cream, starting with 1/4 cup or so and simmer, stirring continuously until the cream has been absorbed by the leeks.

12. 12

    Add 1/4 cup more and repeat if you wish.

13. 13

    Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.