Autumn Leek and Carrot Creamed Soup with Chive Oil
Alternatives to garnish this autumn soup could be crispy bacon sprinkles, chopped herbs or even just a dollop of sour cream.
Servings: 12
Ingredients:
| 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% |
-
1/3 cup (75 mL) canola oil
12 cups (3 L) chopped leeks (about 5), white and light green parts only
3 cups (750 mL) chopped carrots (about 6 carrots)
2 stalks celery, chopped
3 cloves garlic, minced
2 bay leaves
7 cups (1.75 L) 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
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, purée 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, purée 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.
Additional Information
Source
Canadian Living Magazine: October 2005
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »