2 tablespoons butter
3 medium leeks, cleaned, trimmed and finely chopped
2 sprigs fresh thyme
freshly ground black pepper
1/2 cup heavy cream
1/8 cup crumbled Gorgonzola Cheese
Melt the butter in a non-stick sauté pan over medium heat. Add the leeks and sprigs of thyme, tossing to coat with butter, and then sprinkle with salt. Allow the leeks to cook until they are quite soft, about 6-8 minutes, stirring frequently. Add a tablespoon or two of water if the leeks begin to dry out or stick to the pan. Once the leeks are very tender, stir in the cream and simmer for 3-4 more minutes, or until the cream has thickened and bound to the leeks. Sprinkle with Gorgonzola and serve.
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