Leek fondue

This recipes makes for 4 servings.

Takes 15min for the preparation and 15min for the cooking

Ingredients:

• 3 large leeks
• 1 shallot
• 1 yellow onion
• 25g butter
• 1 small glass of dry white wine
• 1 tbsp full cream
• 1 pinch of Espelette pepper
• salt, freshly ground pepper

Start by sorting the leeks. Remove the hard green part. Cut into 2 in the lengthwise. Chop finely into half-rings begining at the white base. Rinse them thoroughly. Set aside.

Finely chop the shallot and onion. Melt the butter in a pan (or casserole). Add shallot and onion and cook for a few minutes until they are translucent. Add the leeks and white wine.

Simmer 10 minutes over medium heat, stirring occasionally. Add salt, pepper and cream. Let thicken 5 min and adjust seasoning if necessary. Serve hot with a pinch of Espelette pepper.

My test: The result was awesome, I used this recipe for 10-12 servings, the plates consisting of Daube, Gratin dauphinois and Leek fondue. I may have added 1 tbsp more of cream.

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