-
1
In a large saucepan, melt 4 tablespoons of the butter.
-
2
Add the leeks, onions, garlic and a generous pinch each of salt and pepper and cook over moderately high heat, stirring, until softened but not browned, about 12 minutes.
-
3
Add the celery and cook, stirring, until just starting to soften, about 3 minutes.
-
4
Add 8 cups of water and bring to a boil, then reduce the heat to moderate.
-
5
Simmer, stirring occasionally, until the vegetables are very tender, 35 to 40 minutes.
-
6
Meanwhile, in a large skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp, 8 minutes.
-
7
Using a slotted spoon, transfer the bacon to half of a paper towellined baking sheet to drain.
-
8
Melt the remaining 2 tablespoons of butter in the bacon fat.
-
9
Add the bread and cook over moderately high heat, stirring, until browned and crisp, 8 minutes.
-
10
Transfer to the other side of the prepared baking sheet; season with salt and pepper.
-
11
Working in batches, puree the soup in a blender until smooth.
-
12
Return the soup to the saucepan, whisk in the cre?me frai?che and season with salt and pepper.
-
13
Serve hot, topped with the bacon, croutons and a drizzle of lemon olive oil.
