Ingredients

  • 6 mini leeks
  • 125 ml (1/2 cup) of celery sliced into juliennes
  • 125 ml (1/2 cup) of carrots sliced into juliennes
  • 15 ml (1 tablespoon) of butter
  • 5 ml (1 teaspoon) of thyme or 15 ml (1 tablespoon) of fresh thyme branches
  • 1 Bay leaf
  • 2 fresh parsley branches
  • 250 ml (1 cup) of chicken broth
  • 30 ml (2 tablespoons) of Dijon's mustard
  • 125 ml (1/2 cup) of cooking cream
  • Salt and pepper up to taste
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Preparation

  • Slice roots and green leaves parts of mini leeks. Brown celery and carrots into butter for 2 minutes. Add thyme, Bay leaf, parlsey and chicken broth. Bring to a boil. Add leeks and simmer for 5 minutes half covered.
  • Remove leeks from broth and set aside. Throw parsley branches and Bay leaf. Bring broth to a boil, add Dijon's mustard and cream. Reduce for 2 minutes. Salt and pepper. Pour sauce over leeks.

Chef's notes

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