Leek Coulis

Photo: flickr user edseloh

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

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.

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.