Leek Fondue…. still looking for comforting food!

17 Mar

After a few days of great weather with shining sun and cool temperatures we are back to winter weather with snow and negative temperatures.

As a consequence, I did not move forward spring recipes with fresh peas, radishes or asparagus but thought about that traditional recipe with leeks.

Leeks are like endives, I have grown-up with them all winter long…. We have had them in our soups, stews but also “à la vinaigrette” (with a French Dressing) or cooked in a terrine. I even wondered once whether my Mum would find a dessert recipe to get rid of the crate of leeks that our farmer used to bring us weekly…. she did not but I don’t resent her.

I gave up my  leek-free diet only recently as I tried a delicious scallops and leek fondue. Very simple but efficient because it was prepared to perfection with great care for the choice of the products.

Properly cooked, the leek will melt in your mouth, it will not be stringy anymore but tender and sweet as you let it caramelize.

If you are already mouth-watering, here is the recipe.


  • 6-7 leeks, preferably white part only (sweeter than the green that you can keep for a soup base)
  • 30g of butter
  • 1 tbsp of olive oil
  • 1/3 cup of white wine
  • 1/2 cup of double cream
  • salt and pepper
  • optional: spices such as curry, coriander, saffron…



Cut your leeks lengthways and thinly slice them.

To get rid of any dirt remaining, wash them in a deep container filled with cold water. The dirt will sink at the bottom. Drain the leeks in a colander and reserve.

2-Sliced and rinse

Pour the butter and olive oil in a deep and large frying pan and pour the leek in it. Season with salt and pepper and cover with a lid.

The leek will release a lot of water and start reducing.

3-cover and reduce

Once they become soft, uncover them and add the white wine then the cream. Let it reduce another 5-10 minutes on low heat, stirring from time to time.

4-add cream and wine

When all the water has evaporated and that the leeks start to caramelize thanks to the cream and butter, taste and adjust the seasoning. Serve it straight away or use it as a base for a quiche for example.



  • 6-7 blancs de poireau (gardez le vert pour une bonne base de soupe ou pour vos fonds si vous avez le courage de les faire!)
  • 30g de beurre
  • 15ml d’huile d’olive
  • 70ml de vin blanc
  • 10-15cl de crème liquide
  • sel et poivre
  • optionnel: épices telles que curry, coriandre, safran…


Coupez les poireaux en 2 dans le sens de la longueur et émincez-les finement.

Plongez-les dans une grande quantité d’eau pour vous débarassez des résidus de terre. La terre coulera au fond de votre récipient. Récupérez les poireaux dans une passoire et réservez.

Dans une grande poêle, faites chauffer le beurre et l’huile, versez les poireaux et laissez-les réduire à couvert à feu moyen. Les poireaux vont rendre une grande quantité d’eau. Au bout de 5-10 minutes, quand une bonne partie de l’eau s’est évaporée, retirez le couvercle et versez le vin blanc puis la crème.

Continuez à faire réduire les poireaux 5 à 10 minutes en prenant soin de bien les remuer pour qu’ils ne brûlent pas.

Une fois que les poireaux sont fondants et commencent à caraméliser, ajustez l’assaisonnement et servez les directement ou réservez-les pour vous en servir comme base pour une quiche par exemple.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: