Yield: 8 servings
Preparation time is 10 minutes
Ingredients
- 1 leek, about 1 1/2 cups cubed
- 1 clove of garlic, chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon butter (15 milliliters)
- 1/2 cup Caliterra Sauvignon Blanc white wine (125 milliliters)
- 1 tablespoon corn starch (15 milliliters)
- 1 1/2 cups 10% cream (375 milliliters)
- 2 tablespoons fresh coriander, chopped (30 milliliters)
- salt and pepper
Directions
- Sauté the leek, garlic and parsley in the butter for a couple of minutes. Add the white wine and bring to a simmer. Reduce until just 1 tablespoon remains.
- Dissolve the cornstarch in the cream and add 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.