1 cup chopped leek 1 tablespoon butter 1 cup heavy cream Salt and freshly ground black pepper Freshly grated nutmeg

Step 1 In a heavy saucepan, sweat the leeks in the butter until softened, about 8 minutes. Stir in the cream, 1/8 teaspoon each salt and pepper and a scant 1/8 teaspoon nutmeg, or to taste. Simmer for 2 to 3 minutes to marry the flavors, then remove from heat and purée. This makes about 1 cup cream.

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