Vichyssoise

This soup called soup was created by a French chef living in the United States of Bourbon origin.
Its uniqueness is that it can be eaten cold in the heat of summer served in small glasses with chopped chives.

Ingredients

2 leeks

1 onion

2 c. tablespoons of butter

3 potatoes

3 cups chicken broth

1 1/2 cup 15% cream

1 c. teaspoon salt

1/2 c. teaspoon pepper

3 c. tbsp chives

Instructions

Coarsely chop the leeks (white and pale green part) and onions. Peel and slice the potatoes. Chop the chives. Put the butter in a pan and fry the leeks and onions for 5 minutes. Add potatoes and chicken broth and simmer over low heat for 20 minutes or until potatoes are soft.

Place in a blender to make a puree. Add the cream, salt and pepper and mix. Sprinkle with chives and serve.