Saffron sauce with leeks
10
10
440 ml (1 3/4 cup)
No
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 g (2 cups) of Les Cultures de chez nous sliced leeks
- 10 ml (2 teaspoons) of chopped garlic
- 15 ml (1 tablespoon) of flour
- 310 ml (11/4 cup) of 35% cooking cream
- 30 ml (2 tablespoons) of chopped parsley
Preparation
Side-by-side mode
- 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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