Description
A velvety cold soup that you will remember and crave the rest of your life.
Ingredients
- 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
- Chopped chives
Instructions
- 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. If it seems too thick to simmer that long, add more chicken broth. 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.