Read more about COOLinary New Orleans here. Yield: Makes about 1 gallon . Ingredients: 1 leek, sliced and washed 1 yellow onion 1 or 2 ribs of celery, chopped 1 tbsp. garlic, minced 2 tbsp. extra virgin olive oil 4 carrots, peeled and chopped 1 potato, peeled and chopped 2 qts. chicken broth 2 bay leaves 1/4 cup orange blossom water 1/2 cup heavy cream Salt and pepper to taste Fresh chives or chive blossoms Method:
- Sauté first five ingredients over medium heat until very tender. Add carrots, potatoes, bay leaves and chicken broth and cook for 1 hour. Purée and pass through a medium fine strainer.
- Season with salt and pepper and add orange blossom water and heavy cream and simmer for 10 minutes.
- Chill and serve ice cold, garnish with fresh chives or chive blossoms.
