Leeks coulis

Author: Les Cultures de chez nous
Images poireaux
Preparation 15
Baking 10
Portions 8
Freezing No


  • 1/2 package of 250 gr (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 15 ml (1 tablespoon) of butter
  • 1 chopped garlic clove
  • 60 ml (1/4 cup) of fresh finely chopped parsley
  • 125 ml (1/2 cup) of dry white wine
  • 15 ml (1 tablespoon) of cornstarch
  • 375 ml (1 1/2 cup) of cooking cream
  • 30 ml (2 tablespoons) of fresh finely chopped coriander (optional)
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  • Brown butter, Les Cultures de chez nous sliced leeks, garlic and parsley for 2 minutes. Add white wine, bring to a boil and let reduce till there's only 15 ml (1 tablespoon) of liquid.
  • Dissolves cornstarch with cream and add leeks. Cook at low heat, while stirring constantly till the sauce thicker. Salt and pepper. Add fresh coriander, if desired.
  • Pour everything in the mixer and reduce into puree. Warm it up.

Chef's notes

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