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
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
- Folate 10.0
- Calcium 5.0
- Vitamin A 72.0
- Vitamin C 7.0
