Make 1.2 litres
500g leek, white part only, finely chopped
6 cloves garlic, roasted
100g raw cashew nuts.
750 ml stock
1 tbsp horseradish sauce
Salt and pepper to taste.
Place leeks, garlic, cashews and stock in a large saucepan and cook for 20 minutes.
Remove some of the liquid and blend the remaining mixture in a high speed blender until smooth.
Add some of the liquid to thin the sauce out if necessary.

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