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Garden leek velouté with chive oil

Course: Starter

Ingredients

  • For the velouté
  • 1 kg 2 lb 3 oz garden leeks
  • 2 white onions
  • 500 g 1 lb 2 oz, 2 cups + 2 tbsp unsalted butter
  • 2 litres 3½ pints, 8½ cups vegetable stock
  • 500 ml 17½ fl oz, 2 cups double cream
  • For the chive oil
  • 300 g 10½ oz, 5, cups chives, roughly chopped
  • 300 ml 10½ fl oz, 1½ cups vegetable oil

Instructions

  • Evenly slice the leeks (about 1 cm/½ in thick) and then wash them, using a colander under cold running water. Set aside.
  • Add the unsalted butter to a saucepan and place over a low heat.
  • Evenly dice the onion and add to the pan. Allow the onion to sweat until cooked, ensuring that the onions don't colour.
  • Add the sliced leeks to the pan with the onion and continue to cook gently for about 5–7 minutes, stirring occasionally, until the leeks have softened.
  • Add the vegetable stock to the pan and simmer for 10 minutes.
  • Add the double cream to the pan and bring to the boil. Remove from the heat.
  • Use a stick blender to combine the ingredients into a soup-like texture. Season with sea salt and pepper to your taste.
  • To make the chive oil, combine the chives and vegetable oil in a food blender and blend until smooth.
  • Using a sieve and cheese cloth positioned over a bowl, pour the contents of the blender over the cloth and allow the oil to pass through.
  • Garnish the soup with the chive oil and serve.