Leek Purée

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Leeks have a delicate flavour which intensifies when puréed. Eat this as a hot side dish with the spiced potato pie or a cheese soufflé.


  • 675 g/ lb leeks
  • 25 g/1 oz/2 tablespoons butter seasoning to taste
  • 150 g/5 oz/ cup Quark or puréed cottage cheese
  • 1 teaspoon paprika


    Trim and clean the leeks, by slicing them in half lengthways. Then slice them across in 1-cm/½-inch chunks. Melt the butter in a pan and add the leeks. Season, cover the pan and cook over a low heat for about 10 minutes. Stir and then blend to a purée. Add the Quark or cottage cheese and continue to blend until you have a smooth, thick sauce. Turn out on to a warm serving dish and sprinkle with the paprika.