Puree of Leeks

Course : Vegetables
Serves: 4
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3/4 pound Leeks -- very thinly sliced
1 Cup Butter

Preparation / Directions:

Drop the thinly sliced leeks (tender green parts as well as white) into 1/2-inch fast-boiling salted water. Cook until very tender. Save the cooking liquor. Whizz the leeks to a smooth, pale green puree. Season, enrich with knobs of butter and thin with a little of the cooking liquor if liked. Serve garnished with a bouquet of green coriander and triangles of fried bread. Add some soft-boiled eggs for a quick vegetarian supper.


Nutritional Information:

23 Calories (kcal); trace Total Fat; (4% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 7mg Sodium

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