Leek and Carrot Creamed Soup with Chive Oil

Leek and Carrot Creamed Soup with Chive Oil

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  • Prep Time


  • Total Time


  • Servings



  • ½

    cup canola oil

  • 12

    cup chopped leeks (about 5) white and light green parts only

  • 3

    cups chopped carrots

  • 2

    stalks celery, chopped

  • 2

    bay leaves

  • 3

    cloves garlic, minced

  • 7

    cups water

  • cup chopped fresh chives

  • 1

    cup 18% crean

  • 1

    tsp salt

  • ¾

    tsp pepper


Dutch oven heat 2 tbsp oil over med heat; fry leeks, carrots, celery, garlic and bay leaves, stirring occasionally and without letting vegetables colour, until tender-crisp, about 10 min. Add water and bring to boil; reduce heat to med low and simmer until fork-tender, about 30 min Meanwhile, in blender, puree chives with remaining oil until bright green. Strain through coffee filter into bowl. Set aside Discard bay leaves from soup. In blender, puree soup in batches until smooth. Strain into pot and heat over med heat; whisk in cream, salt and pepper


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