Ingredients
- 3 pounds leeks, about 8 small leeks
- Salt, if desired
- Freshly ground pepper
- 4 tablespoons butter
- ⅛ teaspoon freshly grated nutmeg
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Nutritional Information
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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. -
Six to eight servings
Preparation
- 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.
- 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.
- 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
Dining and Cooking