Leek cream

2	big leeks
1	sweet onion
3 cloves	garlic
3 grams	salt
100 grams	cream
80 grams	vegetable broth
1 sprig	tarragon
2	bay leaves
	Xanthan gum

Take the leeks and trim the green part off. I’m not using it for this dish, but definitely keep it for another recipe like a green leek coulis. Now cut the leek to the centre in half and wash it well. Then cut the leeks in thin slices. Now add a drizzle of oil to a pan and start glazing the leek. Meanwhile cut the sweet onion in half and clean it. Then slice it in thin slices. Add it to the pan as well. Now just clean the garlic and slice them as well. Mix them with the leek and onion and also add the salt. Give it another couple of minutes till all the ingredients have softened. Then add the cream with the vegetable broth, the tarragon and the bay leaves. Now reduce the liquid till almost everything has evaporated. Then remove the herbs and transfer it into a blender. Blend it till smooth. Now add a knife tip of Xanthan gum and blend it for another minute. The Xanthan gum will prevent the cream from leaking any liquid once plated. Then transfer it into a piping bottle and keep it in your fridge for later.