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 purÄe 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 purÄe in a double boiler. Gradually stir in the butter and fold in the crÅme fraöche 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 crÅme fraöche
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 purÄe accompanies roast meats and poultry beautifully.
