Ingredients

The following ingredients have 4 Servings
  • 2 large leeks
  • 1 TB unflavoured coconut oil
  • 3 cloves garlic (peeled and minced)
  • 300 g warm chicken stock
  • 70 g sour cream
  • salt and white pepper
  • chopped parsley (to garnish)

Instruction

  • Trim the leeks, removing and discarding the end and any green parts (which are bitter). Rinse well and thinly slice. You should yield approximately 320g / 11oz sliced leeks.
  • Heat coconut oil in a wide-bottomed pan and fry the minced garlic over low heat until softened. Do not allow them to burn. Add the leeks, increase the heat a little and cook until the leeks have softened and wilted, stirring continuously.
  • Pour in the warm chicken stock and cover the pan with a lid. Simmer for 5-7 minutes, then remove the lid and simmer uncovered for another 5 minutes. All the stock should evaporate, so keep stirring to avoid the mixture catching.
  • Stir in the sour cream and reduce the heat to avoid the cream splitting. Once it has warmed through, season with salt and white pepper and serve garnished with chopped parsley. (For a richer, cheesier version, stir through some finely grated Parmesan before serving.)