Creamed Leeks

Directions

1. 1
   Cut off roots of the leeks and peel off any withered leaves.
2. 2
   Cut off 2 inches from green tops.
3. 3
   With a sharp knife slit the green parts in half lengthwise stopping an inch from root end.
4. 4
   Make another slit, lengthwise and perpendicular.
5. 5
   Spread leaves apart an rinse them under running water, carefully looking out for hidden grit.
6. 6
   Cut leeks crosswise into 1 1/2-inch lengths.
7. 7
   Heat butter in a saucepan and add the leeks.
8. 8
   Toss to combine them with the butter.
9. 9
   Add the broth, cover and simmer for 15 to 20 minutes or until completely tender.
10. 10
    You may do the recipe 2 to 3 days in advance up to this point.
11. 11
    Over medium heat, evaporate the liquid from the leeks and when they are totally dry add heavy cream, starting with 1/4 cup or so and simmer, stirring continuously until the cream has been absorbed by the leeks.
12. 12
    Add 1/4 cup more and repeat if you wish.
13. 13
    Season to taste with salt and pepper.