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What You Need:
(To serve 6 to 8)
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4 cups peeled and coarsely chopped potatoes
3 cups thinly sliced leeks (white part plus 2 inches of green) or substitute 3 cups thinly sliced onions
2 quarts chicken stock, fresh or canned, or substitute water or a combination of chicken stock and water
1 teaspoon salt
Freshly ground black pepper
½ cup heavy cream
3 tablespoons finely cut fresh chives or finely chopped fresh parsley
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 6-quart saucepan or a soup kettle, simmer the potatoes, leeks, chicken stock and salt partially covered for 40 to 50 minutes or until the vegetables are tender.
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2. Force the soup through a food mill or sieve into a mixing bowl and then pour back into the pan. Season the soup with salt and a few grindings of pepper, and stir in the cream. Before serving, return the soup to low heat and bring it to a simmer.
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3. Ladle the soup into a tureen or individual soup bowls. Serve garnished with fresh chives or fresh parsley. Season and stir in 1½ cups of heavy cream. (Do not use a blender; the mixture will be too smooth.) Chill the soup until it is very cold. Serve it garnished with finely cut fresh chives.
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