A velvety cold soup that you will remember and crave the rest of your life.
4 leeks, white part, sliced
1 medium onion, sliced
1/4 cup sweet butter
Five medium potatoes, thinly sliced
1 quart chicken broth
1 tablespoon or less salt
3 cups milk
2 cups heavy cream
- In a deep kettle, brown the leeks and onion very lightly in the butter. Add the potatoes, broth and salt and boil 35 minutes, or until very tender. Crush and rub through a fine sieve, or purée in an electric blender.
- Return the sieved mixture to the kettle, add the milk and one cup of the cream and bring to a boil. Cool and rub again through a fine sieve. Chill.
- Add the remaining cream. Chill thoroughly and serve garnished with chives.