'4 white leek tops (only the white part)'
1 finely chopped onion
1/4 cup butter
1/2 kg of peeled and thinly sliced potatoes
4 cups chicken broth
1 tablespoon salt
3 cups milk
1 cup heavy cream
1 cup heavy cream soured with 1 tablespoon lemon juice
'4 white leek tops (only the white part)'
1 finely chopped onion
1/4 cup butter
1/2 kg of peeled and thinly sliced potatoes
4 cups chicken broth
1 tablespoon salt
3 cups milk
1 cup heavy cream
1 cup heavy cream soured with 1 tablespoon lemon juice
In a large pot, cook the leek tops and onion in butter over medium heat for 10 minutes, stirring frequently until they are golden brown
Add the potatoes, broth, and salt
Bring to a simmer, then reduce heat and let cook slowly for 20 minutes or until the potatoes are tender
Purée the mixture through a fine-mesh sieve or blender
Return the pot to the stove and add milk, heavy cream, salt, and black pepper to taste
Bring to a simmer, stirring occasionally
Remove from heat and let cool slightly
Stir in soured heavy cream and refrigerate covered
Serve chilled, garnished with chopped scallions and a sprinkle of nutmeg.
