Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Leeks; very thinly sliced
Butter

Drop the thinly sliced leeks (tender green parts as well as white)
into 1/2-inch fast-boiling salted water. Cook until very tender. Save
the cooking liquor. Whizz the leeks to a smooth, pale green puree.
Season, enrich with knobs of butter and thin with a little of the
cooking liquor if liked. Serve garnished with a bouquet of green
coriander and triangles of fried bread. Add some soft-boiled eggs
for a quick vegetarian supper.

Source: Philippa Davenport in "Country Living" (British), November
1988. Typed for you by Karen Mintzias

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