Recipe - Puree Of Leeks

Three fourths pound Leeks; very thinly cut or sliced up
Butter

Drop the thinly cut or sliced up leeks (tender green parts as well as white) into
1/2inch fastboiling 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 softboiled eggs for a quick vegetarian supper.

Source: Philippa Davenport in "Country Living" (British), November 1988.
Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini