Preparation:
Finely slice the white parts of the leeks and onion and brown very lightly in the sweet butter. Add the potatoes, also sliced finely. Add the broth and salt. Boil from 35 to 40 minutes. Crush and rub through a fine strainer. Return to fire and add the milk and half and half. Season to taste and bring to a boil. Cool and then run through a very fine strainer. When soup is cold, add the heavy cream. Chill thoroughly before serving. Finely chopped chives may be added before serving. |
