Sweet Pea Soup with Chive Oil

1. 1

   Cook the bacon in a small skillet over moderate heat, stirring, until browned and crisp, about 6 minutes.

2. 2

   Drain and set aside.

3. 3

   Melt the butter in a large saucepan.

4. 4

   Add the leeks and cook over low heat, stirring occasionally, until barely softened, about 5 minutes.

5. 5

   Add the chicken stock, peas and potato and bring to a boil over high heat.

6. 6

   Cover partially and cook until the vegetables are tender but still bright, about 10 minutes.

7. 7

   In a blender, puree the soup in batches until very smooth.

8. 8

   Season with salt and pepper.

9. 9

   Return to the pan; keep warm over low heat.

10. 10

    Rinse the blender.

11. 11

    Add the chives and canola oil and puree until smooth, about 4 minutes; scrape down the sides as necessary.

12. 12

    Transfer the chive oil to a small bowl and season with salt.

13. 13

    Ladle the soup into shallow soup plates, drizzle with the chive oil and sprinkle with the bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.