Vichyssoise (soup)
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Ingredients
Leeks, potatoes, vegetable stock, cream.
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2) When the potatoes and leeks are soft, strain from the liquid and pulse in the blender. Parse through a sieve and stir the liquid back in. Season with salt and black pepper.
3) Serve chilled with a generous swirl of cream (I also added chopped chive and a chive flour)