Creamed Leeks with Gorgonzola

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Creamed Leeks with Gorgonzola
[printable recipe]
serves 4

2 tablespoons butter
3 medium leeks, cleaned, trimmed and finely chopped
2 sprigs fresh thyme
kosher salt
freshly ground black pepper
½ cup heavy cream
1/8 cup crumbled gorgonzola

Directions:
Melt the butter in a non-stick sauté pan over medium heat. Add the leeks andsprigs of thyme, tossing them to coat them with butter, and then sprinkle withsalt.  Allowthe leeks to cook until they are quite soft, about 10-12 minutes, stirringfrequently.  Add a tablespoon or two ofwater if the leeks begin to dry out or stick to the pan. Once the leeks arevery tender, stir in the cream and simmer for 3-4 more minutes, or until thecream has thickened and bound to the leeks.  Sprinkle with gorgonzolacheese and serve.




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