Yield: approximately 8 servings

4 fresh leeks
3 tablespoons olive oil, divided
2 tablespoons unsalted butter
¼ cup chopped hazelnuts
1½ cups water
1 tablespoon fresh lemon juice
½ teaspoon salt
1 tablespoon fresh thyme
 
1. Trim bulb ends and tough green ends from leeks. Split in half lengthwise. Wash leeks well to remove dirt from between layers, keeping leeks intact as much as possible. Pat dry with paper towels.