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We use the pores in inches, only cutting off the roots.
Cut lengthwise and then cut into slices. The pores prepared in this way should be thoroughly washed and dried.
Melt the butter in a pan, fry the leeks until they are soft, and pour the wine over it. We continue to stew.
Heat the broth in a deep pot and when it is warm, add the stewed leeks to it.
Cook for another 10-15 minutes, and season with salt and pepper. Mix until smooth.
We serve alone or with croutons.Bon Appetit!