1½ - 2lb/700-900g leeks, trimmed, chopped and washed
1oz/25g butter or well-flavoured olive oil
½tsp caraway seeds
2-3tbsp fromage frais (optional)
salt and pepper

1. Melt the butter or heat the oil and gently sweat the leeks with the caraway seeds for 10-15 minutes or until fairly soft.

2. Add a little water and simmer until quite tender.

3. Drain then purée until quite smooth, adding the fromage frais to make the mixture creamier.

4. Season to taste and serve hot.