Ingredients
4 Leeks
2 tablespoons Butter
1 cup Chicken Broth
0.5 Salt
1 cup Cream
.25 teaspoon Pepper
1 dash Cayenne
3 drops Lemon Juice
Preparation
Slice 4 large leeks into ¼ inch rounds (white part only)
Sauté leeks in 2 tablespoons of butter until wilted
Add a cup of chicken broth and boil down by half
Add cream, salt and pepper and reduce until thick and perfect
Add a dash of cayenne and lemon juice
