Puree de poireaux (Leeks puree)
Published February 6, 1982
- Total Time
- About 30 minutes
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Ingredients
3 pounds leeks, about 8 small leeks
Salt, if desired
Freshly ground pepper
4 tablespoons butter
⅛ teaspoon freshly grated nutmeg
Nutritional analysis per serving (6 to 8 servings)
25 grams carbs; 15 milligrams cholesterol; 156 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 6 grams fat; 3 grams fiber; 413 milligrams sodium; 3 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off the stem end of each leek. Cut off enough of the green part to leave a main section of about seven inches. Split the leeks lengthwise in half. Cut the split leeks crosswise into one-and-one half-inch lengths. There should be about eight cups loosely packed. Rinse thoroughly in cold water. Drain.
- Step 2
Put the leeks in a saucepan or kettle and add enough water to cover. Bring to the boil and simmer, uncovered, about 15 minutes or until tender. Drain thoroughly.
- Step 3
Put the leeks into the container of a food processor or blender and puree until fine. Scrape the mixture into a saucepan and start beating. Add the salt and pepper to taste, butter and nutmeg. Stir until piping hot. Serve.
Private Notes