Puree de poireaux (Leeks puree)

1. 1

   Trim off the stem end of each leek.

2. 2

   Cut off enough of the green part to leave a main section of about seven inches.

3. 3

   Split the leeks lengthwise in half.

4. 4

   Cut the split leeks crosswise into one-and-one half-inch lengths.

5. 5

   There should be about eight cups loosely packed.

6. 6

   Rinse thoroughly in cold water.

7. 7

   Drain.

8. 8

   Put the leeks in a saucepan or kettle and add enough water to cover.

9. 9

   Bring to the boil and simmer, uncovered, about 15 minutes or until tender.

10. 10

    Drain thoroughly.

11. 11

    Put the leeks into the container of a food processor or blender and puree until fine.

12. 12

    Scrape the mixture into a saucepan and start beating.

13. 13

    Add the salt and pepper to taste, butter and nutmeg.

14. 14

    Stir until piping hot.

15. 15

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.