Calories: 30 

Difficulty: 3

Time: 20΄

Ingredients

• 3 leeks, white parts only, washed well and finely chopped
• 40ml Naos organic extra virgin olive oil
• 200ml warm chicken broth
• 250ml sour cream
• ½ tsp coriander dry, chopped or grated
• Salt and freshly ground pepper

Preparation

1. In a pan, simmer leeks in Naos organic extra virgin olive oil at low heat for about 7-8 minutes, until tender.

2. Increase the temperature, add the broth and cook for 5-6 minutes. Add the sour milk and continue cooking for 3-4 minutes.

3. Pour the mixture into a blender, season with salt and pepper and whisk for about 3 minutes, until the mixture is completely smooth. For an even more velvety effect, you may pass the sauce through a fine sieve. You may also add a little lemon juice.

4. It is ideal for grilled fish or meat, but also for hot potato salad or boiled vegetables. Try it on a vegetable soufflé and on pasta.