Vichyssoise

By davidgoodman

Ingredients

• 1 1/2 c. chopped, pared raw potatoes
• 1 1/2 c. chopped leak (white part only)
• 1 chicken-bouillon cube
• 3 c. canned clear chicken broth
• 1/4 tsp. salt
• dash white pepper
• 1 cup heavy cream snipped chives

Details

Servings 8

Preparation

Step 1

In 3-quart saucepan, combine potato, leek, and bouillon cube with chicken broth; bring to boiling. Reduce heat; simmer, covered, 25 minutes. Press vegetables through coarse sieve; return to soup. Then press soup through sieve, to make very smooth. Refrigerate, covered, until very well chilled–about 5 hours. Add salt, pepper, and cream to soup; blend, with wire whisk, until well combined. Chill at least 30 minutes longer. Serve in chilled soup bowls. Sprinkle with chives.