1. Melt butter in a large saucepan over low heat, then stir in the leeks and saute at a very low temperature, stirring occasionally, until they are golden. Add the stock, potatoes, and salt--bring to a simmer, then cover and simmer for 40 minutes. Puree, then press through a sieve to get a very fine texture. 2. Return to the saucepan, add the milk and pepper, and bring to a simmer. Remove from heat, stir in the cream, adjust for seasoning (cold soups should be slightly overseasoned), and chill overnight. 3. When ready to serve, ladle into bowls (nested glass cups with ice would be nice) and sprinkle with chopped fresh chives. ---------------------------------------------------------------------------
Nutrition
Ingredients
