• 45 ml (3 tablespoon) of butter
  • 2 bag of 250 gr (6 cup) of Les Cultures de Chez Nous sliced leeks
  • 1 liter (4 cup) of sliced celery
  • 2 sliced onion
  • 1 peeled and diced patato
  • 1 ml (¼ teaspoon) of thyme
  • 1 ml (¼ teaspoon) of white pepper
  • 750 ml (3 cup) of chicken broth
  • 7 ml (1 ½ teaspoon) of salt
  • 125 ml (½ cup) of whipping cream
  • 60 ml (¼ cup) of chive or green part of green onion, finely chiseled
LeeksFind our bag in yourlocal grocery store


  • Melt the butter at medium low heat in a large pan. Add Les Cultures de Ches Nous sliced leeks, celery, onions, potatoes, thyme, and pepper. Cover up and cook while stirring till the vegetables softens, without being colored, for 15 minutes (if needed, lower the heat).
  • Add chicken broth, 750 ml (3 cup) of water and the salt. bring at a boil, cover up the pan and stew for 20 minutes.
  • Remove the pan off the heat.
  • With robot or mixer help, reduce vegetables in smooth puree. While pressing, move the puree in a fine sieve above a new pan. Trow solid residues. Incorporate the cream and brin to a boil. Garnish with chive or green onion.

Chef's notes