Dots of Chive Oil, featured in Chef Tal's book The Conscious Cook, give dishes like Celery Root Soup a sleek, dramatic finish.
Servings: Makes 1/2 cup
- 1 small bunch chives
- 1/2 cup canola oil
- Pinch sea salt
- Freshly ground pepper
Blanch the chives for 30 seconds in boiling water, then drain and chill in an ice bath. Drain, wrap the chives in a towel, and squeeze the moisture out. Place in a blender with the remaining ingredients and blend for 2 minutes. Strain through a fine-mesh sieve. Put the chive oil in a plastic squeeze bottle with a small opening or use a spoon for drizzling it on the soup.
Printed from Oprah.com on March 12, 2014
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