Makes about 350 ml, fantastic, really biting but very tasty !!
- 1 tablespoon butter
- 1 leek, white part only, finely chopped, then thoroughly washed
- 1 shallot, minced
- 1 jalapeño chili, seeds and membranes removed, finely diced
- 2 garlic cloves, minced
- 259 ml chicken stock
- 400 ml lightly packed fresh dill, stems removed before measuring
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons sour cream
- Melt the butter over medium heat in a sauté pan.
- Add the leek, shallot, jalapeño, and garlic and sauté for about 5 minutes, or until the leeks and shallots are translucent—but not brown.
- Reduce heat to medium and add the stock. Simmer, uncovered, for 15 minutes. (Adjust heat as required to maintain simmer.) The liquid should reduce by half.
- Remove from heat and let cool.
- Transfer to a blender or food processor and add the dill, lemon juice, salt, and pepper. Puree until smooth. Reserve and reheat just before serving. Stir in the sour cream at the last minute