Leek Mousse

Preparation

1. Step 1

   Trim the ends of the stalks of the leeks and remove any tired leaves. Set one leek aside. Rinse the remaining leeks thoroughly then chop them into half-inch pieces by hand or with a food processor. Carefully rinse the leeks. Cut the whole leek vertically into four pieces and wash carefully. Set aside.

2. Step 2

   Heat the butter in a casserole. Add the leeks a couple or so at a time - they will reduce as they cook -and saute until soft. Season with salt and pepper.

3. Step 3

   Puree the leeks in a food processor with the creme fraiche until smooth. Add the nutmeg and correct seasoning.

4. Step 4

   Meanwhile cook the remaining quartered leek in the casserrole until soft. Set aside for decoration.

5. Step 5

   Place the leek puree in a warm serving bowl. Arrange the long pieces of leek in a spoke-like fashion across the top.