Leek Fondue

Leek Fondue

Ingredients:
2 lb leeks, coarsely chopped
5 fl oz / 2/3 cup vegetable stock
2 oz butter

Directions:
salt and pepper
pinch of nutmeg
2 spring onions, finely chopped
raw cauliflower florets, carrot sticks and button mushrooms, to serve
Wash the leeks well, then put into a saucepan with 1 tbsp water and cook for 10-15
minutes until soft. Drain and leave to cool slightly.
Process the leeks in a food processor with the stock until smooth. Spoon puree into
a fondue pot. Place over a gentle heat and beat in butter and season with salt,
pepper and nutmeg. Stir in spring onions and keep warm on a low burner. Serve with
the selection of raw vegetables.
(Serves 4)
LEMON FONDUE
Makes: 5 cups
1 cup sugar
e-book://Pages/fondue_recipes.htm 3/16/2003
Fondue Recipes of 81