Vichyssoise

1. 1

   Melt butter in a large saucepan over low heat, then stir in the leeks and saute at a very low temperature, stirring occasionally, until they are golden.

2. 2

   Add the stock, potatoes, and salt--bring to a simmer, then cover and simmer for 40 minutes.

3. 3

   Puree, then press through a sieve to get a very fine texture.

4. 4

   Return to the saucepan, add the milk and pepper, and bring to a simmer.

5. 5

   Remove from heat, stir in the cream, adjust for seasoning (cold soups should be slightly overseasoned), and chill overnight.

6. 6

   When ready to serve, ladle into bowls (nested glass cups with ice would be nice) and sprinkle with chopped fresh chives.

No additional tips available.