Saffron sauce with leeks

Name: Saffron sauce with leeks
Cook time: 10 min
Total time: 10 min
Yield: 435 ml (1 3/4 tasse)
Cuisine: Side dishes
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

Author: 5/15

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.

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Saffron sauce with leeks

Ingredients

This week's specials

Preparation

Chef's notes

Was it good?

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