Leeks in Cream Sauce

IN THE CLASSIC version of this recipe, the white parts of the leeks are first cooked whole in boiling water for 10 to 15 minutes and then boiled in heavy cream for an additional 20 to 30 minutes, producing a very delicate but very rich vegetable dish.

In the following recipe I dice, julienne, or chop the white parts of the leeks and cook them slowly in a little butter until they are tender. I then add just enough cream to bind them.