12 baby leeks
3 tablespoons butter
2 cups hot vegetable stock
  Salt and freshly ground pepper (to taste)
3 tablespoons champagne vinegar
3/4 cup Basil Oil (below) or walnut of hazelnut oil
2 tablespoons heavy cream
1 tablespoon Snipped fresh chives
1/3 cup Kosher salt
6 cups fresh basil leaves (packed)
2 cups extra-virgin olive oil