Creamy cold leek soup (vichyssoise)

Name: creamy cold leek soup (vichyssoise)
Cook time: 30 min
Total time: 90 min
Yield: 6
Cuisine: French
Ingredients: 3 leeks; 1 something crumbly potatoes; 1 shallot; 30 g unsalted butter or margarine; 500 ml chicken broth from tablet; 1 dried laurel leaves; 250 ml cooking cream light; 250 ml semi skimmed milk; 3 el fresh chives

Cold soup of leeks, potato, onion and cooking cream

Ingredients

Kitchen Stuff

1 blender or hand blender

Directions

Wash and cut the white of the leeks. Peel the potato and cut into cubes. Chop the shallot.
Melt the butter on low heat. Fry the leeks, potatoes and shallots for 5 min. On medium heat without turning them brown.
Add the stock and the bay leaf and simmer for 20 minutes.
Allow the soup to cool slightly. Slice the chives. Stir in the cream, milk and 2 tbsp chives through the soup and season with salt and pepper.
Purée the soup with the hand blender or in the blender. If you use a blender, keep your hand on the lid so that the hot soup does not splash out of the blender jar.
Leave to cool in the refrigerator for at least 1 hour. Add a few ice cubes if necessary.
Serve the soup in glasses and garnish with the rest of the chives.