Vichyssoise

Servings: 8

Ingredients:
1 stick (4 ounces) butter
5 cups chopped leeks
2 stalks celery, chopped
1 large onion, chopped
3 to 4 cups roughly chopped potatoes
2 quarts chicken stock or water
2 cups heavy cream
Salt and freshly ground pepper, to taste
3 to 4 tablespoons finely chopped fresh chives
Directions:
Melt butter in a large saucepan, add leeks, celery and onion and stew slowly until golden and soft, about 10 minutes. Do not brown. Add potatoes and chicken stock or water, cover and bring to a boil. Reduce heat and simmer until potatoes are cooked through, 20 to 40 minutes, depending on potatoes' age and how finely they're chopped.

Puree soup till totally blended. Add cream, season with salt and pepper to taste, cover and chill for at least 30 minutes. Taste and adjust seasonings before serving. Garnish with a sprinkling of chives on each portion.

Recipe by Marian Morash's classic "The Victory Garden Cookbook" (Knopf, 1982).