Autumn Leek and Carrot Creamed Soup with Chive Oil
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 109 |
| pro | 1 g |
| total fat | 8 g |
| sat. fat | 3 g |
| carb | 9 g |
| fibre | 2 g |
| chol | 12 mg |
| sodium | 233 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 6 |
| vit A | 72 |
| vit C | 7 |
| folate | 10 |
Alternatives to garnish this autumn soup could be crispy bacon sprinkles, chopped herbs or even just a dollop of sour cream.
Ingredients
Preparation
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.
Source : Canadian Living Magazine: October 2005
- Keywords : Thanksgiving; Soup; Leeks; Carrots; Boil/Simmer; Make-Ahead;
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