1 lb (500 g) leeks (net trimmed weight), white part only
14 oz (400 g) floury potatoes (net peeled weight)
2 pints (1.2 litres) chicken stock
9 fl oz (250 ml) single cream
3 tbsp chopped chives
salt and freshly ground white pepper
14 oz (400 g) floury potatoes (net peeled weight)
2 pints (1.2 litres) chicken stock
9 fl oz (250 ml) single cream
3 tbsp chopped chives
salt and freshly ground white pepper
method
1. Cut the potatoes into small pieces and the white part of the leeks into very thin rings; place both in a saucepan with the stock, bring slowly to the boil, cover and simmer for about 50 minutes or until very
tender.
2. Use a hand-held electric beater to beat until smooth or put through the vegetable mill.
3. Stir in the cream and add salt and pepper to taste.
4. When cool, chill in the refrigerator and serve very cold, garnishing the individual servings with chopped chives.
tender.
2. Use a hand-held electric beater to beat until smooth or put through the vegetable mill.
3. Stir in the cream and add salt and pepper to taste.
4. When cool, chill in the refrigerator and serve very cold, garnishing the individual servings with chopped chives.
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