Description
The finest of all cold soups–and the very best thing invented in the USA! This wonderful, smooth soup can be garnished with a very few finely chopped chives. The chef at the Algonquin (where the soup originated) now sprinkles a very little curry powder, and provided it is a VERY little this can be very pleasant. Enjoy.
Ingredients
- 2 leeks, chopped
- 1 onion, chopped
- 2 tablespoons unsalted butter
- ¾ cup thinly sliced potatoes
- 2 ⅓ cups chicken stock
- salt to taste
- ground black pepper to taste
- 1 ⅛ cups heavy whipping cream
Instructions
- Heat butter in a large saucepan over medium-low heat: add leeks and onions. Sauté until soft but not browned
- about 8 minutes.
- Add potatoes and stock; season with salt and pepper to taste. Bring to a boil
- reduce heat to low
- and simmer gently for 30 minutes.
- Puree soup in a blender or food processor until very smooth. Set soup aside to cool; transfer into a bowl or a jug and refrigerate until chilled
- at least 4 hours. Gently stir in cream before serving.
Servings: 5