Leek Fonduta

• 2 pounds leeks, white and pale green parts, washed and thinly sliced in half-rounds
• 3 garlic cloves, thinly sliced
• 2 tablespoons unsalted butter
• 1 teaspoon sea salt, plus more to taste
• 1 cup heavy cream
• 1/2 cup creme fraiche
• 1 cup finely grated Parmigiano-Reggiano cheese
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• 1 teaspoon grated lemon zest
• 1 teaspoon freshly cracked black pepper
• 1 baguette, cut into 1-inch-thick slices and toasted

1. In a large saucepan, combine the leeks, garlic, butter, and the 1 tsp. sea salt. Place the pot over medium heat, and cook until the leeks are tender and translucent (about 20 minutes). Add the cream and creme fraiche, and bring the liquid to a boil. Reduce the heat, and simmer for 5 minutes. Add the Parmigiano-Reggiano, parsley, lemon zest, black pepper, and more sea salt to taste, and stir to incorporate. Transfer the fonduta to a serving bowl, and serve with baguette slices.

leeks, garlic, unsalted butter, salt, heavy cream, crueme fraueeche, cheese, flatleaf, lemon zest, freshly cracked black pepper, baguette

Taken from www.myrecipes.com/recipe/leek-fonduta (may not work)