In a saucepan over medium heat, sauté the leeks and garlic

in the olive oil until they’re nearly translucent.

• Add the butter and allow it to come to foaming. Add the

wine and simmer for 1 minute.

• Add the stock and continue to simmer until it has reduced

to a thin glaze.

• Using a stick or jug blender, puree the mix until very

smooth. While still hot, add the cheese a few dice at a

time, incorporating each addition before the next.