Puree Of Leeks Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Leeks, very thinly sliced
Butter,
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.
Source: Philippa Davenport in "Country Living" (British), November
1988. Typed for you by Karen Mintzias
Source from luhu.jp
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.
Source: Philippa Davenport in "Country Living" (British), November
1988. Typed for you by Karen Mintzias
Source from luhu.jp
Tags
Vegetables