Post by chief_cook2 on Mar 26, 2003 21:26:46 GMT -6
3 Tbs (45 ml) butter
2 lbs (900 g) leeks, white and light green parts only,
sliced and thoroughly rinsed
1/4 cup (60 ml) chicken stock
1/2 cup (125 ml) heavy cream
Salt and freshly ground pepper to taste
Heat the butter in a large skillet over moderate heat and saute the
sliced leeks until just barely tender, about 3 minutes. Add the
chicken broth and simmer, tightly covered, until the leeks are tender,
about 10 minutes. Stir in the cream, salt, and pepper and simmer
uncovered until the cream has reduced and formed a thin sauce.
Serves 4 to 6.