Autumn Leek and Carrot Creamed Soup with Chive Oil

Autumn Leek and Carrot Creamed Soup with Chive Oil 150 Author: Canadian Living Credits: Autumn Leek and Carrot Creamed Soup with Chive Oil 150

Alternatives to garnish this autumn soup could be crispy bacon sprinkles, chopped herbs or even just a dollop of sour cream.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: October 2005

Ingredients

  • 1/3 cup canola oil
  • 12 cups chopped leeks (about 5) white and light green parts only
  • 3 cups chopped carrots (about 6 carrots)
  • 2 celery stalks chopped
  • 3 cloves of garlic minced
  • 2 bay leaves
  • 7 cups water
  • 1/3 cup chopped fresh chives
  • 1 cup 18% cream
  • 1 teaspoon salt
  • 3/4 teaspoons pepper

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 233 mg
  • Protein 1 g
  • Calories 109.0
  • Total fat 8 g
  • Cholesterol 12 mg
  • Saturated fat 3 g
  • Total carbohydrate 9 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 72.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Autumn Leek and Carrot Creamed Soup with Chive Oil

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