Chilled Celery Soup

1. 1

   Wash leek well in a bowl of cold water, then lift out and drain.

2. 2

   Cook celery, onion, and leek in oil in a 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes.

3. 3

   Add remaining ingredients (vegetables may not be fully submerged) and simmer, covered, until celery and potatoes are tender, about 10 minutes.

4. 4

   Puree in batches in a blender until smooth (use caution when blending hot liquids), then force through a fine-mesh sieve into a bowl, pressing hard on solids, then discarding them.

5. 5

   Set bowl in a larger bowl of ice and cold water.

6. 6

   Let stand, stirring occasionally, until cold.

7. 7

   Season with salt.

8. 8

   Serve chilled or at room temperature.

No additional tips available.