Puree Of Leeks
|Butter||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
Trim leeks and slit lengthwise; spread leaves and rinse thoroughly under cold water to flush out grit. Chop leeks finely.
In heavy saucepan, melt butter over medium-low heat; cook leeks, covered and stirring occasionally, until wilted and tender, about 20 minutes. Increase heat to medium-high; cook, uncovered and stirring frequently, for 10 minutes to evaporate some of the liquid.
In food processor or blender, puree leeks until fairly smooth; return to clean saucepan. Stir in cream, salt, pepper and mace; heat through for 3 or 4 minutes. Taste and adjust seasoning.