by chef Janine van der Nest of Manor House Restaurant
Makes 2 ¾ cups
2 leeks, white and pale green parts only, finely chopped
1 onion, finely chopped
20ml black garlic
½C toasted hazelnuts
2C dry white wine
2 large, fresh thyme sprigs
2t black truffle oil
4C chicken stock
4C heavy cream
- Wash chopped leeks in a bowl of cold water, then drain (do not pat dry).
- Steam leeks, onion, black garlic and hazelnuts in a heavy saucepan, covered, over low heat, stirring occasionally, until softened, about 6 minutes.
- Add wine, thyme and 1 teaspoon truffle oil and boil, uncovered, until most of liquid has evaporated, about 12 minutes.
- Add stock and boil until reduced to about 2 cups, about 25 minutes.
- Stir in cream and simmer, stirring occasionally, until reduced to about 2 ¾ cups, about 40 minutes.
- Blend thoroughly and pour mixture through a fine sieve into another saucepan, pressing on and discarding solids.
- Whisk in second teaspoon of truffle oil and season with salt and pepper.