- Portion size
- 1/3 cup (75 mL) olive 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
- 3.5 cups (1.75L) stock
- 3,5 cups (1.75L) water
- 1/3 cup (75 mL) chopped fresh chives
- 1 cup (250 mL) 18% cream
- 1 tsp (5 mL) salt
- 3/4 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.