Vichyssoise

about 3 large potatoes, peeled
and cubed
1 1/2 quarts chicken stock
12 ounces leeks, trimmed
2/3 cup creme fraiche or sour cream
salt and freshly ground black pepper
3 tablespoons snipped fresh chives, to garnish


Put the cubed potatoes and chicken stock in a sa ucepan or flameproof casserole and bring to a boil. Lower the heat and simmer for 15 to 20 minutes.

Make a slit along the length of each leek and rinse well under cold running water to wash away any dirt or grit. Slice thinly.

When the potatoes are almost tender, stir in the leeks. Taste and season with salt and freshly ground black pepper. Simmer for 10 to 15 minutes until both vegetables are soft, stirring occasionally. If the soup is too
thick, thin it down with a little more stock or water.

Puree in a blender or food processor: If you prefer a very smooth soup, process it in a food mill or press through a coarse strainer. Stir in most of the creme fraiche or sour cream. Cool and then chill. To serve, ladle into chilled bowls and garnish with a swirl of cream and the chives.
Serves 6 to 8.