Vichyssoise

Directions

1. 1
   Simmer leeks, potatoes and celery in the water with a little salt and pepper added, until vegetables are tender (about 1/2 hour).
2. 2
   Add chicken stock; bring to boiling point.
3. 3
   Press mixture through a sieve.
4. 4
   Add nutmeg and chill well.
5. 5
   Add cream (part sweet and part sour may be used).
6. 6
   Beat with an egg beater.
7. 7
   Serve ice cold with chopped chives added to each cup or bowl of soup.