Vichyssoise (3)

Clean the leeks, discarding the barbette, the first leaf and the green part (that you will save for garnish at the end).

Cut into pieces just white, Peel the potatoes, wash them and cut them into large pieces.

In a saucepan melt 50 g of butter and add the pieces of leek, leaving season without losing color.

Add the potatoes and distributive pattern long in dressing.

Season everything with a large ground white pepper, then sprinkle with 150 cl water, add salt, add the bouquet garni (a few stems of parsley, a bay leaf, a sprig of Chervil) and bring to a boil.

Lower the heat and let simmer for about 40 minutes, taking the Bowl partly covered.

Remove the potatoes from the pot, by separating them from the leeks, and pass them to the potato masher.

Cut leeks in cream, putting them in the Blender along with a few tablespoons of the cooking broth.

Bring together the past and the leeks and add a few tablespoons of the cooking liquid and a glass of cream.

Mix well and put in a saucepan over low heat and banging with a whisk, bring on the edge of a boil.

Remove from heat and let vichyssoise to cool, then put it in the fridge for at least an hour.

Wash chives and cut it with scissors.

Divide the chilled soup into soup bowls, sprinkle with holsters or chives and green washers porro (scalded in boiling water for 10 minutes).