Put the potatoes in a 2-quart microwavable
casserole.
Slice the white part and the lower third of the
green part of the leeks.
Rinse thoroughly in cold running water and place
in the casserole with the potatoes.
Add the chicken broth.
Cover the casserole and microwave on high 100%
for 10-12 minutes, until the potatoes are very soft.
Puree the soup in a food processor or blender.
Stir in the cream and the salt and chill for at
least 4 hours before serving.
Garnish with chopped chives and freshly ground
black pepper.
Serves 6
Note :
This delicately flavored cold soup was a
instant success when a New York chef created it during the summer of
1910, and it has never lost its powder to charm. If you are unable to
obtain leeks, you can substitute three finely chopped onions.
Cooking Tip :
Once considered exotic, leeks are now
available nearly all year long. They tend to collect sand and grit in
their tightly folded leaves, so be sure to wash them thoroughly.
