2 lb leeks, coarsely chopped
5 fl oz / 2/3 cup vegetable stock
2 oz butter
salt and pepper
pinch of nutmeg
2 spring onions, finely chopped
raw cauliflower florets, carrot sticks and button
mushrooms, to serve
Wash the leeks well, then put into a saucepan with
1 tbsp water and cook for 10-15
minutes until soft. Drain and leave to cool
slightly.
Process the leeks in a food processor with the
stock until smooth. Spoon puree into
a fondue pot. Place over a gentle heat and beat in
butter and season with salt,
pepper and nutmeg. Stir in spring onions and keep
warm on a low burner. Serve with
the selection of raw vegetables.
(Serves
4)