Champagne Leek And Lemon Cream - cooking recipe

Ingredients

2 tablespoons butter
2 tablespoons shallots, minced
2 medium leeks, sliced
1/2 cup champagne
1/4 cup fresh lemon juice
1 cup whipping cream
salt and pepper
fresh dill (to garnish)

Preparation

In a medium saucepan, melt butter over medium-high heat.
Add leeks and shallots. Cook until leeks are tender (about 4 minutes).
Add champagne and reduce until 2-3 tablespoons remain.
Add lemon juice and cook until liquid evaporates.
Add cream and simmer until slightly reduced.
Season with salt and pepper.
Garnish with fresh dill.