For ➍3 leeks with 2 cm green, sliced
25 cl stock
chive, sage, marjoram, rosemary, finely chopped
Boil the stock. Add herbs and leeks. Boil for 5 m. Push through a sieve to extract all the juice.
Puree the leeks in a blender.
Mix a little of the cooking liquid and cream with the leeks.
Keep the rest of the cooking liquid aside.
Serve with fowl like pheasant.
Puree the leeks in a blender.
Mix a little of the cooking liquid and cream with the leeks.
Keep the rest of the cooking liquid aside.
Serve with fowl like pheasant.
