Leek Coulis
By: Anonymous
Published: Thursday, December 31, 2009 - 2:14am

Ingredients




1 leek, about 1 1/2 cups cubed
1 tablespoon butter
1 clv garlic, chopped
1/4 cup fresh parsley, chopped
1/2 cup dry white wine
1 tablespoon cornstarch
1 1/2 cups 10%% cream
2 tablespoons fresh coriander, chopped
salt
pepper

Preparation

1 In a heavy-bottomed pan melt the butter over a medium-high heat. Saute the leek, garlic and parsley for a couple of minutes. Add the white wine and bring the mixture to a simmer. Reduce the heat to low and reduce the liquid until just 1 tablespoon remains. 2 Dissolve the cornstarch in the cream and add it to the leeks. Cook over a low heat, stirring constantly until the sauce thickens. Season to taste. Add the fresh coriander and pour the mixture into a food processor and puree. Reheat and serve with lamb.