Leek Mousse

• 3 pounds young leeks
• 3 tablespoons butter
• Coarse salt and freshly ground pepper to taste
• 1/4 cup creme fraiche
• Freshly grated nutmeg to taste

1. Trim the ends of the stalks of the leeks and remove any tired leaves.
2. Set one leek aside.
3. Rinse the remaining leeks thoroughly then chop them into half-inch pieces by hand or with a food processor.
4. Carefully rinse the leeks.
5. Cut the whole leek vertically into four pieces and wash carefully.
6. Set aside.
7. Heat the butter in a casserole.
8. Add the leeks a couple or so at a time - they will reduce as they cook -and saute until soft.
9. Season with salt and pepper.
10. Puree the leeks in a food processor with the creme fraiche until smooth.
11. Add the nutmeg and correct seasoning.
12. Meanwhile cook the remaining quartered leek in the casserrole until soft.
13. Set aside for decoration.
14. Place the leek puree in a warm serving bowl.
15. Arrange the long pieces of leek in a spoke-like fashion across the top.

young leeks, butter, salt, creme fraiche, nutmeg

Taken from cooking.nytimes.com/recipes/88 (may not work)