1½ whole young leeks
6 tablespoons butter
Salt and freshly ground pepper
½ teaspoon mustard
1 cup heavy cream
Method: Remove most of the green stalks from the leeks, leaving only a hint of green near the white portion, if it is tender. Cut lengthwise into fourths and wash well, removing any grit that may be trapped between the rings; dry well with paper towels. Chop into small chunks.
Over medium heat, melt 4 tablespoons of butter in a skillet. When butter has completely melted and the foam begins to subside, add the chopped leek. Cook 30 minutes or until soft but not browned, stirring frequently. Add salt and pepper to taste.
Transfer leeks to a food processor or blender and process 4 minutes. While the food processor is still running, add mustard and cream and process 1 more minute. Heat remaining 2 tablespoons butter in small pan and after it melts and lightly browns, pour into processor. Mix well. Add salt and pepper. Keep warm until serving. Serves 4