Ginger-leek Purée

Growing up in a Chinese household, I only knew vegetables that were stir-fried or braised whole. Not until I lived in France did I discover the joys of pureed vegetables. I became particularly enamoured of leek purée; in this recipe, I enhance it with a touch of fresh ginger. IT is easy to make and it goes extremely well as a side dish with roast or grilled fish, poultry or meat.