Leek Cream

Ingredients

4 Leeks
2 tbsp butter
8 oz Light Cream
1 cup water
1 cup cold milk
2 tbsp Cornstarch
1 tsp salt
Dash of pepper
A pinch of nutmeg

Preparation

1) Cut the leek in half-wheels, dividing it in half lengthwise first.
2) Place in a bowl of water, separate the layers with your hands and let it soak a few minutes. All the dirt in between the layers of the leek will be at the bottom of the container. Then, with a spotted spoon, remove the leek and dry it in a kitchen towel or paper towel.
3) Place in a deep pot, and saute with the butter and salt over medium heat until soft.
4) Add the cream, and the water stirring constantly.
5) Add the cornstarch to the cold milk. Add to the pot. 
6) When it starts boiling, cover and turn off the heat.
7) Before serving add a pinch (to taste) of nutmeg and pepper. Blend (with a hand mixer or using the blender) and serve.

TIP: I served it with a mountain of rice in the middle of the bowl, and decorate it with a few sprigs of parsley. Even my 5 year old daughter ate it!

Done! It's ready!