Vichyssoise Creme Glacee'

Directions

In a kettle, cook leeks and onion in the butter over low heat, stirring occasionally, until they are softened.

Add the potatoes with the water and the salt.

Simmer the mixture, covered, for 30 to 40 minutes, or until the potatoes are soft.

Add milk and handh and bring the mixture just to a boil, stirring.

In a food processor, purée the mixture in batches, and strain it through a very fine sieve into a bowl.

Stir the cream and white pepper into the soup and chill, covered, until it is very cold.

Garnish with chives and serve cold.