Puree de poireaux (Leeks puree)

Ingredients

• 3 pounds leeks, about 8 small leeks
• Salt, if desired
• Freshly ground pepper
• 4 tablespoons butter
• ⅛ teaspoon freshly grated nutmeg

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    206 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 3 grams protein; 20 milligrams cholesterol; 72 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six to eight servings

Preparation

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.
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.
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.

About 30 minutes