Puree de Poireaux a la Creme (Leek Puree)

Ingredients

• 1 bunch (6) leeks
• 2 oz. butter
• 1 pint bechamel sauce
• 1 quart white stock
• 3 yolks of eggs
• 1 gill cream
• seasoning
• small croutons of fried bread

Method

1. 1

   Choose the leeks as white as possible.

2. 2

   Trim and wash them, cut away the green parts and cut the remainder into small pieces.

3. 3

   Blanch them in salted water, and drain them.

4. 4

   When cool put them in a stewpan with the butter, and stir over the fire for a few minutes without allowing the leeks to get brown; then add the stock and boil till the leeks are tender.

5. 5

   Rub the whole through a fine sieve, return the puree to the stewpan, add the bechamel, and cook for another fifteen minutes, stirring from time to time, season to taste with pepper, salt, and a little grated nutmeg.

6. 6

   About five minutes before serving whisk up the egg-yolks with the cream and strain into the soup.

7. 7

   Stir over the fire till the liaison is formed.

8. 8

   Pour the soup into a hot tureen and add the fried bread croutons.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 119. The excerpt below is the record exactly as published.

Puree de Poireaux a la Creme (Leek Puree). — 1 bunch (6) leeks, 2 oz. butter, 1 pint bechamel sauce, 1 quart white stock, 3 yolks of eggs, 1 gill cream, seasoning, small croutons of fried bread

Cook this with the app: pantry check, scaling, and the assistant.