Ingredients:
Cook the leeks in a pan
of boiling salted water for 7-10 minutes until just tender. Drain and
plunge immediately into icy cold water.
After 15 minutes, drain again and dry well with several layers of
kitchen paper. Put the leeks into a food processor and pulse until
roughly chopped. Remove half, then pulse the remainder until smooth.
Heat the butter in a frying pan, add all the leeks and stir over a high
heat. Add the crème fraiche and season; stir until hot and bubbling.
Serve sprinkled with fresh grated nutmeg.