paired with 2013 Chrysos
4 tbs butter
8 leeks, white part only, cleaned and thinly sliced
2 medium potatoes, cut into small cubes
2 cups chicken stock
2 cups heavy cream
4 fresh chives, finely chopped
In a large, heavy bottom pot, melt butter over medium-low heat. Once butter is melted, add the leeks and caramelize.
Add potatoes and cook for a minute or two, stirring a few times.
Reduce heat to a simmer. Cook on low heat, gently simmering for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes.
Slowly puree the soup at a high speed in the blender. While blending slowly add cream.
Transfer soup to the mixing bowl and chill over the ice bath, stirring occasionally. When soup is at room temperature, and only at room temperature, cover in plastic wrap and put into the refrigerator to cool.
Check seasoning, sprinkle with chives and serve in chilled bowls.