Cooking the leeks and onions in a lot of olive oil adds richness so you can use less cream at the end, says Stephanie Izard, chef and co-owner of Girl & the Goat and Little Goat Diner in Chicago. "Season slowly with salt at the end, so the natural sweetness of the onions shines through," she says.

Serves 8

Ingredients

Soup
  • 2 cups extra-virgin olive oil
  • 4 medium leeks, trimmed and rinsed, white and light green parts chopped (about 6 cups)
  • 2 large sweet onions, sliced (about 6 cups)
  • 3 garlic cloves, chopped
  • 1 cup dry Cava, or other dry sparkling or white wine
  • ¾ cup heavy cream
  • 2 tsp kosher salt, plus more to taste

    Salsa Verde
  • ½ cup lightly packed flat-leaf parsley leaves, finely chopped
  • ½ cup lightly packed tarragon leaves, finely chopped
  • ¼ cup extra-virgin olive oil
  • 2 Tbsp. soy sauce
  • 1 Tbsp. minced garlic
  • 1 Tbsp. capers, drained and chopped
  • 1 Tbsp. chopped pitted green olives
  • Kosher salt

    Directions
    Active Time: 45 minutes
    Total time: 1 hour 15 minutes

    Make soup: Heat oil in a large, wide pot over medium heat. Add leeks, onions and garlic and cook, stirring occasionally, until very soft, about 30 minutes.
    Meanwhile, make salsa verde: In a medium bowl, stir together all ingredients, adding salt to taste.

    To finish soup, add Cava and cook 10 minutes more. Stir in cream and 1 cup water. Working in batches, puree soup in a blender until smooth. Return to pot, stir in salt and reheat gently over medium-low heat. Ladle soup into bowls, top with salsa verde and serve.
    • From the May 2015 issue of O, The Oprah Magazine

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