 |
Prep Time: 480 Minutes Cook Time: 0 Minutes |
Ready In: 480 Minutes Servings: 4 |
|
Very exquisite and yet easy to make Ingredients:
6 leeks |
2 tablespoons unsalted butter |
6 medium potatoes, peeled and finely sliced |
2 pints chicken stock |
1/4 teaspoon ground mace |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
3/4 cup heavy cream |
fresh chives, for garnish |
Directions:
1. 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.
2. Add the potatoes, chicken stock and seasonings. Bring to a boil, then simmer 40 minutes.
3. Stir in the cream, then place it into a blender and puree until smooth. Taste and re-season if necessary. Cool to room temperature.
4. Place in refrigerator and chill thoroughly for 8 hours to overnight. Ladle into serving bowls with snipped chives sprinkled on top.
|
|