In a small saucepan, soften the leeks in half the butter. Add the milk and bring to a boil. Simmer for 2 to 3 minutes. Add the basil and cook for 1 minute. In a blender, purée until smooth. Strain. Keep warm.
A delicious sauce that is creamy without the addition of cream. It’s a sauce that nicely accompanies Arctic char and other fish.