Creamed Leek Tops | James Beard Foundation

Ingredients

• 3 tablespoons plus 1/2 teaspoon kosher salt, divided
• Tops from 1 bunch leeks
• 3 tablespoons unsalted butter
• 3 tablespoons all purpose flour
• 1/2 cup white wine
• 1/2 cup whole milk
• 1/4 cup heavy cream
• 1/2 teaspoon kosher salt
• Pinch cayenne pepper
• 1/4 cup finely grated Gruyère or Pecorino cheese