Leek Puree

3:02 am on 1 June 2010

The secret to a beautiful vegetable puree is to be true to the ingredient you are using. Cook it as quickly as possible and don’t drown it with other flavours. This ensures that it bursts with fresh flavour.

(Serves 4 as an accompaniment)

Preparation time: 5 minutes
Cooking time: 5 minutes


  • 3 leeks, trimmed of dark green,
  • finely sliced (about 2½ cups)
  • 30 g unsalted butter
  • salt and white pepper, to taste


Slice the leeks very finely, or process in a food processor.

Place them in a large heavy-based pan and pour over just enough boiling water to cover them. Cover and return to the boil, then uncover and cook rapidly until very soft – around 3–4 minutes.

Drain the leeks and place them in a food processor with the butter. Process to a smooth puree.

Season to taste with salt and white pepper. Just before serving, reheat in a saucepan.

From Nine To Noon

Find a Recipe

or browse by title

What's in Season - July




  • Bay leaves
  • Majoram
  • Winter savoury
  • Thyme
  • Horseradish
  • Chicory