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Leek Coulis With Curry (Coulis de poireaux au curry)

Ingredients: (Serves 8)
500G Tender small or medium leeks
40G Butter
½ TSP Curry powder
250ML Chicken stock
300ML Double cream
½ TSP Mustard powder
Salt and freshly ground pepper

Method:
PREPARATION TIME: 10 MINUTES
COOKING TIME: ABOUT 40 MINUTES

Cut off the greenest parts of the leeks and the root ends. Split the leeks lengthways, wash meticulously in cold water, then slice them finely. Blanch in boiling, salted water, refresh and drain.

In a thick-bottomed saucepan, melt the butter and sweat the leeks gently for 10 minutes. Add the curry powder, then the chicken stock and cook over medium heat for 10 minutes. Add the cream and mustard powder and simmer for a further 10 minutes, then whiz in a blender for 5 minutes. Pass the coulis through a conical sieve back into the pan.

Season and keep the coulis warm, without letting it boil, until ready to serve.


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