Again, since I don't have my Sonoma Book yet, you may have to check my ingredients. The only thing I'm worried about is the light sour cream - and if you had to, you could omit that.
I served this tonight over salmon fillets with asparagus and a tossed salad. It's so good, I could eat it with a spoon.
1 tablespoon olive oil
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
1/2 cup chicken stock
1 cup lightly packed fresh dill
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 tablespoons light sour cream
Over medium heat in a sauté pan, heat olive oil. 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 5 minutes. Remove from heat and transfer to a blender or food processor and add the dill, lemon juice, salt, pepper, and sour cream. Puree until smooth. Spoon over fish.