Halve both leek sticks, wash them thoroughly and cut into rings approx. 0.5 cm thick. Pour into a saucepan and fill up to about 1/3 with cream (the one with the mug will be about enough). Let it simmer until the leek is done (the leek will still collapse a bit). Stir occasionally. Salt, pepper and serve.
Tip: If the leek vegetables are to be reheated the next day, it is advisable to briefly blanch the leek in boiling water before cooking so that it does not turn gray when it is reheated (which, by the way, would not affect the taste).
This vegetable side dish is easy and quick to prepare and goes well with fish, for example.
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