106 Leek Purée

Preparation info
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By Michel Guérard

Published 1978

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Purée mousse de poireaux ‘Smooth and succulent’


Main ingredients

  • 1.2 kg (2 lb 10 oz) tender leeks
  • 80


  1. Using a small knife, cut off the tough ends of the leeks, together with the roots and all but a small proportion of the green parts. Then cut the leeks in four, lengthways, to make them easier to clean, and wash them several times in running water. Dry in a cloth.
  2. Chop the leeks coarsely.
  3. Heat 50 g (2¾ oz) of butter in a sauce