Cooking time: 45 minutes plus 3 1/2 hours chilling
ingredients
serves 6
1/4 cup butter
1/2 pound (1 cup) potatoes chopped
2 leeks, cleaned and chopped
1 large onion, chopped
1 celery stalk, chopped
salt
freshly ground black pepper
3 3/4 cups chicken stock
1 cup thin cream
1 small bunch of chives, chopped
method
1. Melt the butter in a heavy-bottomed saucepan. Add the vegetables and saute for 10 minutes. Add the stock and simmer for 20 minutes until the vegetables are tender.
2. Puree the vegetables in a blender or through a food mill and season well.
3. Chill for 3 hours. Before serving swirl in the cream and garnish with chives.
