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Ingredients
- 12 firm fresh leeks, 1 to 1 1/2 inches in diameter
- 4 tablespoons butter
- 1/2 cup chicken broth
- Heavy cream to taste
- Salt and freshly ground black pepper
Method
- Cut off roots of the leeks and peel off any withered leaves.
- Cut off 2 inches from green tops.
- With a sharp knife slit the green parts in half lengthwise stopping an inch from root end.
- Make another slit, lengthwise and perpendicular.
- Spread leaves apart an rinse them under running water, carefully looking out for hidden grit.
- Cut leeks crosswise into 1 1/2-inch lengths.
- Heat butter in a saucepan and add the leeks.
- Toss to combine them with the butter.
- Add the broth, cover and simmer for 15 to 20 minutes or until completely tender.
- You may do the recipe 2 to 3 days in advance up to this point.
- 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.
- Add 1/4 cup more and repeat if you wish.
- Season to taste with salt and pepper.
