Saffron sauce with leeks

Author: 5/15
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Sauce safranée aux poireaux
Preparation 10
Baking 10
Portions 435 ml (1 3/4 tasse)
Freezing No
Ingredients
Preparation

Ingredients

  • 5 saffron pistils
  • 60 ml (1/4 cup) of dry white wine
  • 15 ml (1 tablespoons) of olive oil
  • 1/2 package of 250 gr (1½ cup) of Les Cultures de chez nous sliced leeks
  • 10 ml (2 teaspoons) of chopped garlic
  • 15 ml (1 tablespoon) of flour
  • 310 ml (1¼ cup) of 35% cooking cream
  • 30 ml (2 tablespoons) of chopped parsley
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Preparation

  • In a small bowl, infuse saffron pistils with white wine. In a casserole, heat oil at medium heat. Fry leeks with garlic for 4 to 5 minutes, without coloring. Sprinkle flour and stir it up.
  • Add wine with saffron.
  • Reduce preparation of an half. Pour cream and bring to a boil without stirring. Simmer at low heat for 5 minutes. Add parsley. Serve soup hot.

Chef's notes