Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 larges | Leeks |
| 2 ounces | Unsalted butter |
| 6 mediums | Potatoes; peeled, finely sliced |
| 2 pints | Chicken stock or water |
| \N \N | Salt |
| \N \N | Black pepper; freshly ground |
| 6 ounces | Cream |
| \N \N | Fresh chives |
Trim the leeks and slice the white parts very finely. Melt the butter in a saucepan large enough to contain all the ingredients and stew the leeks until soft. Add the potatoes and stir to mix. Pour in the stock and season.
Bring to a boil, then simmer 40 minutes.
Allow to cool a little, then whizz the whole lot in a blender until smooth.
Leave to get cold, and stir in the cream. Check the seasoning, adding some pepper. Chill thoroughly for 6 hours to overnight. Serve in nice little bowls with snipped chives sprinkled on top.
Formatted by suechef@...
Recipe by: TWO FAT LADIES #FL1B05 Posted to MC-Recipe Digest V1 #856 by Sue <suechef@...> on Oct 21, 1997