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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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a cool refreshing treat on a hot day. Ingredients:
6 leeks, thinly sliced |
2 large potatoes |
1/2 cup celery, diced |
2 cups water |
salt and pepper |
1 1/2 cups chicken stock |
1/4 teaspoon nutmeg |
1 cup cream |
Directions:
1. Simmer leeks, potatoes and celery in the water with a little salt and pepper added, until vegetables are tender (about 1/2 hour).
2. Add chicken stock; bring to boiling point. Press mixture through a sieve.
3. Add nutmeg and chill well.
4. Add cream (part sweet and part sour may be used).
5. Beat with an egg beater.
6. Serve ice cold with chopped chives added to each cup or bowl of soup.
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