Recipe from The Conscious Cook by Tal Ronnen
Dots of Chive Oil, featured in Chef Tal's book The Conscious Cook, give dishes like Celery Root Soup a sleek, dramatic finish.
Ingredients: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.
