2 T butter
3 medium leeks (white and light green parts only), washed and julienned
1/2 t marjoram
1/2 t thyme
1 C half and half
1 T fresh lemon juice or white wine
salt to taste
Heat butter in a skillet over medium-high heat. Add leeks, marjoram, thyme and salt, and cook, stirring occasionally, until soft and wilted. Add the cream and lemon juice and cook, stirring occasionally, until the cream has thickened, about 10 minutes.
Delicious as a side dish, or as a bed under salmon.