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LEEK MOUSSE

Trim the leeks, remove a third of the green leaves . Make a slit lengthwise in the top half of them and wash  thoroughly.  Poach 5 or 6 leeks in boiling salted water for 5 minutes, drain them and reserve for decoration.  Chop the rest of the leeks.  Gently cook them in 1/4 cup butter, stirring often for about 30 minutes.  Rub the leeks through the fine mesh of a food mill or purŽe in a food processor.  Add salt and pepper.  Melt the rest of the butter and cook until it  turns golden in color.  Place the leek purŽe in a double boiler.  Gradually stir in the butter and  fold in the crŹme fra”che with a spatula.  Pour the leek mousse in a vegetable dish and decorate with the poached leeks that have been brushed with oil.
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4 1/2 lbs thin leeks
1 cup crŹme fra”che
2/3 cup unsalted butter
1 tbsp cooking oil
salt, freshly ground black pepper
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15
mn
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30
mn
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This very fine purŽe accompanies roast meats and poultry beautifully.
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Ile-de-France
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Vegetables
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Chinon
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