Start to finish: 1 hour, plus chilling
Servings: 6 to 8
3 cups peeled and sliced potatoes
3 cups sliced leeks, white parts only
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1 1/2 quarts chicken stock or broth
Salt, to taste
1/2 to 1 cup heavy cream
White pepper, to taste
2 to 3 tablespoons minced fresh chives
In a 3- to 4-quart saucepan over medium-high, simmer the potatoes, leeks, stock or broth, and a bit of salt for 40 to 50 minutes, or until the vegetables are tender.
Pass the mixture through a food mill or transfer it to a blender and puree until smooth. Pass the milled or pureed soup through a fine mesh strainer. Stir in enough cream to reach desired consistency, then season with white pepper and additional salt. Oversalt slightly, as salt loses flavor in chilled dishes.
Chill the soup. When ready to serve, ladle into cups and garnish with chives.
(Recipe adapted from Julia Child, Louisette Bertholle and Simone Beck’s “Mastering the Art of French Cooking: The 40th Anniversary Edition,” Knopf, 2001)