Vichyssoise

1. 1

   Heat the oil in a large heavy saucepan over medium heat.

2. 2

   Add the leeks and cover.

3. 3

   Cook, gently shaking the pot from time to time, for about 15 minutes, or until the leeks are softened and golden.

4. 4

   Add the stock, potato, and celery and bring to a boil, stirring often.

5. 5

   Season with salt and pepper.

6. 6

   Cover, reduce the heat to medium-low, and simmer for 30 minutes, until the vegetables are tender.

7. 7

   Remove the pan from the heat and let cool slightly.

8. 8

   In batches, puree in a blender with the lid ajar.

9. 9

   Season with salt and pepper and cool completely.

10. 10

    Stir in the cream.

11. 11

    Cover and refrigerate at least 3 hours, or until well chilled.

12. 12

    Ladle into soup bowls, sprinkle with chives and black pepper, and add a drizzle of cream.

13. 13

    Serve chilled.

* Per serving · 4 servings · Values may vary.