Vichyssoise

Ingredients:

• 2 Tablespoons (30g) Salted butter
• 8 large leeks, light and dark green parts only, trimmed, finely chopped, and well rinsed
• 3 large russet potatoes, peeled and diced
• 2 Tablespoons all purpose flour
• Pinch of grated nutmeg
• 1 quart/liter of chicken or vegetable stock
• 1 cup (250 ml) heavy cream
• salt & pepper
• A few chives, finely chopped

Directions:

1.  In a large pot, melt butter over medium heat.  Add the leeks and potatoes, and sauté for 2 minutes.
2.  Sprinkle in the flour and nutmeg, stir to incorporate, then add the stock. Bring to a simmer, cover, and reduce heat to low and cook for 30 minutes.
3. Pour in the cream, and season with salt & pepper. Purée the soup (with immersion blender)
4. A chives before serving

Serves 4 – 6