INGREDIENTS
Soup
2 c. to tab (30 mL) butter
8 t (2 L) chopped leeks (white and pale green parts only) (about 3 large leeks)
2 cups (500 mL) chopped carrots (about 2 large carrots)
2 stalks celery, chopped
3 cloves garlic, chopped finely
2 bay leaves
1 c. tsp (5 mL) dried thyme
1/4 tsp. tsp (1 mL) salt
1/2 tsp. tsp (2 mL) ground black pepper
3 t (750 mL) reduced-salt chicken broth
1 cup (250 ml) of water
1/2 cup (125 ml) of 15% cream
Chive oil
1/3 cup (80 mL) chopped fresh chives
1/4 cup (60 mL) canola oil
PREPARATION
Soup preparation
1. In a large skillet, melt butter over medium heat. Add leeks, carrots, celery, garlic, bay leaves, thyme, salt and pepper and cook, stirring often, for about 10 minutes or until vegetables are softened (do not let them brown). Put vegetable mixture in slow cooker. Add broth and water. Cover and cook on low for 3 to 4 hours. Remove bay leaves.
Preparation of oil
2. Meanwhile, in a food processor or blender, cut chives and oil until smooth. Through a fine sieve lined with a double thickness of cheesecloth (cheesecloth) and placed on a bowl, strain the oil mixture, pressing well with a spoon (discard chives). (You can prepare the oil and chives in advance and cover it. It will keep for up to 2 days in the refrigerator.)
3. In a food processor or blender (or with a hand mixer), reduce the preparation of leeks until smooth, in batches. (You can prepare the soup to the stop and let it cool completely and place in airtight containers. It will keep up to 3 days in the refrigerator or in the freezer up to 1 month.)
4. Using a whisk, stir in the cream to the soup. Cover and cook on high for about 10 minutes or until the soup is steaming. Just before serving, sprinkle each serving with a little oil and chives.
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