Basil and Leek Milk
- 1 1/2 cups (375 ml) chopped green leeks
- 1/4 cup (60 ml) butter
- 1 cup (250 ml) milk
- 1/4 cup (60 ml) fresh basil, packed
- 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.