Genius Kitchen: Creamed Leeks

My mom had initially bought a threesome of leeks for a sauce she wanted to make, but when that didn't happen, she was at a loss for what to do with them.  I volunteered to take them over and see what I could make.  Potato leek soup?  Nah.  Leek tart?  Nah.  I wanted something that really let the leeks shine, so I decided on this treatment, where just a little cream and stock provide the leeks with a luscious sauce to star in.

Creamed Leeks
Adapted from Genius Kitchen

3 large leeks, white and light green parts only
2 tablespoons unsalted butter
1 cup chicken broth
1 cup heavy cream
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Pinch cayenne pepper
¼ teaspoon lemon juice

Slice leeks in half lengthwise and watch thoroughly between layers to remove grit.  Slice leeks crosswise into ¼-inch half-moons.  Sauté leeks in butter over medium-high heat until wilted.  Add chicken broth and simmer until reduced by half.  Add cream, salt, and pepper, and reduce until thick and perfect.  Add cayenne pepper and lemon juice and serve.

Makes 4 servings