Vichyssoise

1. 1

   Cook the potatoes in salted water to cover until just tender.

2. 2

   Melt the butter in a skillet and cool the leeks gently, tossing them lightly, for a few minutes.

3. 3

   Add the chicken bouillon and bring to a boil.

4. 4

   Lower the heat and simmer the leeks until tender.

5. 5

   Add the potatoes to the leeks and the broth and season to taste with salt, papper and nutmeg.

6. 6

   Put this mixture in the blender (you will need to blend it in two lots) and blend for 1 minute, or until smooth.

7. 7

   Chill.

8. 8

   When ready to serve, mix in sour cream or heavy cream.

9. 9

   Garnish with chopped chives.

No additional tips available.