Serves: 4
Total Calories: 694

2 tablespoons unsalted butter
3 large leeks, white part only, well washed, trimmed, and quartered crosswise
3 large potatoes, peeled and quartered
3 cups chicken broth
3 1/2 cups water
1/2 cup heavy cream
sea salt and freshly ground pepper to taste
1/2 lemon, juiced
4 teaspoons minced fresh chives for garnish

In a medium saucepan, melt the butter over medium heat. Add the leeks and sauté until they begin to soften, about 15 minutes. Remove from the heat and set aside.

In a medium stockpot, combine the leeks, potatoes, stock, and 3 cups of the water. Bring to a boil over high heat. Reduce the heat to low and simmer until the vegetables are soft, about 45 minutes.

In a blender or food processor, purée the soup in batches until smooth.

Return the soup to the stockpot and reheat. Stir in the cream, the remaining 1/2 cup water, salt, and pepper. Whisk in the lemon juice.

Divide among 4 bowls. Garnish each bowl with 1 teaspoon of chives.

VICHYSSOISE: Let the above soup cool and refrigerate for 2 hours or more. Dilute the soup with 1/2 cup water before serving.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 694
Calories from Fat: 180

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