Vichyssoise

Directions

1. 1
   Discard the green tops of the leeks and split the leeks lengthwise.
2. 2
   Wash in cold running water to remove all sand.
3. 3
   Drain and finely chop.
4. 4
   Peel and slice the potatoes.
5. 5
   Melt the butter in a large pot.
6. 6
   Add the leeks and saute over moderate heat, until wilted.
7. 7
   Add the curry powder and cook for 1 minute.
8. 8
   Add the chicken stock and potatoes.
9. 9
   Bring to a boil, reduce the heat to low, and simmer for
10. 10
    45 minutes to 1 hour, until the potatoes are tender.
11. 11
    Puree the mixture in a food processor.
12. 12
    Cover and chill.
13. 13
    When ready to serve, whisk in the buttermilk, adjust the seasoning.
14. 14
    Serve in chilled bowls, with a sprinkling of the chopped chives and a grind of black pepper.