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Ingredients
3 pounds young leeks
3 tablespoons butter
Coarse salt and freshly ground pepper to taste
¼ cup creme fraiche
Freshly grated nutmeg to taste
Nutritional analysis per serving (4 servings)
51 grams carbs; 31 milligrams cholesterol; 334 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 7 grams fiber; 859 milligrams sodium; 6 grams protein; 14 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 the ends of the stalks of the leeks and remove any tired leaves. Set one leek aside. Rinse the remaining leeks thoroughly then chop them into half-inch pieces by hand or with a food processor. Carefully rinse the leeks. Cut the whole leek vertically into four pieces and wash carefully. Set aside.
- Step 2
Heat the butter in a casserole. Add the leeks a couple or so at a time - they will reduce as they cook -and saute until soft. Season with salt and pepper.
- Step 3
Puree the leeks in a food processor with the creme fraiche until smooth. Add the nutmeg and correct seasoning.
- Step 4
Meanwhile cook the remaining quartered leek in the casserrole until soft. Set aside for decoration.
- Step 5
Place the leek puree in a warm serving bowl. Arrange the long pieces of leek in a spoke-like fashion across the top.
Private Notes
Comments
Is this a mousse or a soup? Sounds like soup to me.