A creamy, chilled potato and leek soup infused with a touch of soy sauce for color and flavor.
1/4 cup butter
1 onion, chopped
2 celery ribs, chopped
2 leek ribs, washed and chopped
4 cups chicken broth
3 potatoes, peeled and sliced
1 tablespoon soy sauce
1 cup heavy cream
2 tablespoons chopped green onions
- Melt butter in a skillet. Add chopped onion, chopped celery ribs, and chopped leek ribs; cook for 20 minutes. Pour into a sauce pan; add chicken broth and sliced potatoes. Bring to a boil, reduce heat, and simmer until the potatoes are soft.
- Purée the soup in a blender or food processor. Stir in soy sauce.
- Chill, then stir in cream.
- Garnish with chopped green onions.
Makes 6 servings.