Ingredients:
2½ tablespoons butter
4 cups julienned leeks, about 3 leeks
1 cup chicken stock, or 1 cup water and ½ teaspoon sea salt
1 sprig fresh thyme
¼ dry white wine
2 tablespoons heavy cream
½ teaspoon curry powder or 1 pinch of freshly grated nutmeg
Sea salt and freshly ground black pepper to taste
Finely snipped chives to garnish if using the curry
Chopped fresh parsley, if using the nutmeg

Directions:

  1. Melt the butter in a large skillet over medium-low heat.
  2. Add the leeks and cook for 2-3 minutes without letting them burn.
  3. Add the chicken stock or water and thyme; cover and simmer until the leeks are tender, about 5 minutes. Uncover, increase the heat to medium-high, and add the wine.
  4. Boil until the liquid is reduced by half, 10-15 minutes.
  5. Stir in cream, curry powder or nutmeg, and cook until the cream is absorbed.
  6. Season with salt and pepper to taste. Garnish accordingly.

Makes 4 servings