Celery Velouté With Spring Herb Salsa Verde and Lemon Oil | Oregonian Recipes

Ingredients

• Soup:
• 4 tablespoons butter
• 3 leeks, cleaned, dark tops discarded, white and light green portion sliced 1/8 inch thick
• 2½ to 3 cups chopped onions
• 2½ to 3 cups chopped onions
• 3 cloves garlic, thinly sliced
• Crème fra‹che or sour cream to taste
• Crème fra‹che or sour cream to taste
• Salt and freshly ground black pepper
• Whipping cream or half-and-half, as needed
• Salsa Verde:
• 3 tablespoons finely chopped fresh Italian (flat-leaf) parsley
• 1 tablespoon finely chopped fresh mint
• 1 tablespoon finely chopped fresh chervil (if available; optional)
• 1 tablespoon finely chopped fresh chives
• Approximately 1/4 cup extra-virgin olive oil
• 1 tablespoon finely minced shallot
• 1/4 cup champagne vinegar or aged white wine vinegar
• Salt
• Lemon-flavored olive oil for garnish (such as Agrumato brand)