Leek & Carrot Creamed Soup with Chive Oil

Leek & Carrot Creamed Soup with Chive Oil

Photo by

  • Prep Time


  • Total Time


  • Servings



  • cup (75 mL) canola oil

  • 12

    cups (2.8 L) chopped leeks, (about 5) white and light green parts only

  • 3

    cups (750 mL) chopped carrots, (about 6 carrots)

  • 2

    celery stalks, chopped

  • 3

    cloves of garlic, minced

  • 2

    bay leaves

  • 7

    cups (1.75L) water

  • cup (75 mL) chopped fresh chives

  • 1

    cup (250 mL) 18% cream

  • 1

    tsp (5 mL) salt

  • ¾

    tsp (4 mL) pepper


In Dutch oven, heat 2 tbsp (25 mL) of the oil over medium heat; fry leeks, carrots, celery, garlic and bay leaves, stirring occasionally and without letting vegetables colour, until tender-crisp, about 10 minutes. Add water and bring to boil; reduce heat to medium low and simmer until fork-tender, about 30 minutes. Meanwhile, in blender, puree chives with remaining oil until bright green. Strain through coffee filter into bowl. Set aside. (Make-ahead: Cover and refrigerate for up to 2 days.) Discard bay leaves from soup. In blender, puree soup, in batches, until smooth. Strain into pot and heat over medium heat; whisk in cream, salt and pepper. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold; cover and refrigerate for up to 2 days.) Reheat; ladle into bowls and drizzle with reserved chive oil.


Facebook Conversations