Potato, Leek and Radish Green Vichyssoise

1. 1

   Melt the butter in a large saucepan.

2. 2

   Add the leeks and potatoes, season with salt and pepper and cook over moderately low heat, stirring occasionally, until the leeks are softened, about 8 minutes.

3. 3

   Add the chicken stock and water and bring to a boil over high heat.

4. 4

   Reduce the heat to moderately low and simmer until the potatoes are tender, about 15 minutes.

5. 5

   Add the radish greens and creme fraiche and simmer for 2 minutes longer.

6. 6

   Working in batches, puree the soup in a blender on low speed until smooth and flecked with bits of green.

7. 7

   Transfer to a large bowl, season with salt and pepper and refrigerate, stirring occasionally, until chilled, about 1 hour.

8. 8

   Ladle the chilled soup into bowls, top with the chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.